French cuisine · Soups & Stews

Leek and Potato Soup with Chervil

Leek and potato soup with plenty of fresh chervil, whisked at the end with cold butter to a silky sheen.

Ingredients · for 4 servings

• 3 leeks
• 500 g potatoes
• 1 onion
• 1 l vegetable stock
• 50 g cold butter
• 100 ml cream
• 1 bunch chervil
• 1 bay leaf
• Salt, pepper

Instructions

1. Slit the leeks lengthwise, wash thoroughly under running water and cut into fine rings; peel the potatoes and onion and cut into 1 cm cubes.
2. Melt 20 g of the butter in a pot and sweat the leeks and onion in it over low heat for 8 min. until soft, without letting them take on color.
3. Add the potatoes and bay leaf, pour in the vegetable stock and simmer covered for 20 min. until the potatoes fall apart.
4. Remove the bay leaf, purée the soup finely and stir in the cream; it should be pourable, not thick – thin with a little hot water if needed.
5. Take the pot off the heat and whisk in the remaining cold butter in small pieces until the soup turns silky and glossy.
6. Season with salt and pepper, ladle into bowls and serve sprinkled with plenty of roughly torn chervil.