Potato Soup with Chervil

Brush the potatoes clean. Rinse and peel the celery.

Roughly dice the onions and fry them in butter until translucent. Add the water and the stock cubes and bring to the boil.

In the meantime, grate the potatoes and the celery, add them to the clear soup and let them soften for about 10 minutes.

Finely blend the soup in the pot with a blender.

Add the milk, crème fraîche and chervil. Season the soup with nutmeg, chervil, pepper and a little salt.

If using floury potatoes, fold in a little more milk, if necessary, to achieve the desired consistency.

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