Potato and Chervil Soup

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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As long as the winter is not too severe, chervil seems to survive outside from the previous summer’s sowing; as an insurance, I keep a patch of it for over-wintering in the greenhouse.


  • 1 lb (450 g) potatoes, peeled and roughly quartered
  • 2 fat bunches of chervil
  • Salt and freshly ground black pepper
  • ¼ pint (150 ml) cream


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, add the remaining chopped chervil leaves.

‘Let the sky raine potatoes.’

Falstaff in The Merry Wives of Windsor.

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