Potato and Chervil Soup

• 1 lb (450 g) potatoes, peeled and roughly quartered
• 2 fat bunches of chervil

Cut the stalks off the chervil leaves, tie in a bunch and chop the leaves. Put the potatoes into a pan with the stalks, half the chopped leaves, the seasoning and enough water to cover. Bring to the boil and simmer until the potatoes are very soft. Remove the stalks and liquidise.

Reheat the soup gently, add the cream and more black pepper, taking care not to let the soup boil. Lastly,