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From a Unicorner’s mum. Very nice with a slight aniseed flavour.
Course Soup
Servings 0

Ingredients

  • 3 medium leeks
  • 2 medium potatoes
  • 1 large onion
  • 1 bag of chervil
  • 1 litre veg stock e.g. 4tsp Marigold Swiss Vegetable Bouillon in 1 litre water
  • olive oil
  • black pepper
  • fresh lemon juice optional

Instructions

  • Wash and slice the leeks. Peel and slice the potatoes. Peel and slice the onion.
  • Heat the olive oil in a large pan and gently fry the sliced onion for a few minutes. Add the leeks and potato and sweat in the pan with a lid on it for a few minutes. 
  • Chop the chervil roughly, and add it to the pan along with the stock and a few twists of black pepper. Simmer for about 25 minutes. Blend until smooth. A little lemon juice added at the end gives it a lift. 

Notes

Alternatives:
  • Fennel or celery could be used in place of all or some of the leeks.
  • Celeriac could be used in place of all or some of the potatoes.
  • Other soup flavours could be achieved from the same base, by substituting the chervil for sorrel, rocket or watercress.