Ingredients

The following ingredients have 2 Servings
  • 1 tsp butter
  • 1 shallot (chopped)
  • 100 grams floury potato (peeled weight)
  • 350 ml chicken stock (or vegetable stock)
  • 20 grams chervil (chopped)
  • 100 ml double cream
  • 1 pinch caster sugar
  • 0.5 tsp lemon juice
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 free-range eggs (poached (see notes))

Instruction

  • Heat butter in a small saucepan and saute the shallot until it begins to soften (2-3 minutes).
  • Add the potato, cut into 1 inch pieces and the chicken stock. Pop the lid on and simmer until the potato is tender, about 15 minutes.
  • Remove the soup from the heat. Reserve two nice sprigs of chervil for the garnish, and add the rest of the chopped herb to the soup. Puree with a hand blender.
  • Return to the heat and add the double cream, heating through. Take care not to boil.
  • Add the lemon juice, season to taste and serve with a poached egg in the bowl, garnishing with the sprigs of chervil.