Recipe: Cream of Chervil and Parsley

1 Wash your bunches of parsley and chervil well, then section them at the base of the leaves, keeping the leaves on one side and roughly chopping the stems on the other side.

2 In a dutch oven or large pot, melt your butter then add the sliced shallots and your chopped stems, salt lightly, pepper and let sweat gently for 5 minutes covered.

3 Then add your potatoes cut lengthwise and cover with cold water, ensuring the potatoes are covered by 2 to 3cm above.

4 Once boiling, salt and pepper.

5 In a frying pan, add a few drops of olive oil, heat then add your smoked salmon dice, just flip once then place on paper towels.

6 When you can push your knife into the potatoes (approximately 20 minutes), add the chervil and parsley leaves then bring to a boil.

7 Remove some of the cooking liquid then blend your soup while gradually adding the cream.

8 Serve in bowls or in a soup tureen with the small smoked salmon dice in individual small ramekins.
This way everyone can add more to their soup as they wish, try this recipe and tell me... And this soup can also be served very cold in summer.