Chervil Soup

Makes 4 Servings

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1 onion
1/2 lb. potatoes with a mealy texture
2 tbsp. butter
3 cups vegetable broth
A generous amount of fresh chervil
3 1/2 oz. creme fraiche or sour cream
Salt and black pepper; to taste
Ground coriander; to taste

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1. Peel and finely dice the vegetables.

2. Melt the butter; add the onions and cook them until they become translucent. Add the potatoes and stir in the vegetable broth. Cover and simmer for about 20 min. over low heat.

3. Rinse the chervil, shake it dry and remove the coarse stems. Set aside ae few leaves as a decorative garnish and add the remainder to the soup.

4. Purée the ingredients with a mixer. Stir in the créme fraiche or sour cream and season to taste with salt, pepper and coriander. Beat again until frothy,scatter chervil on top and serve.