Creamy Potato & Chervil Soup with a Poached Egg Recipe
This creamy potato and chervil soup is a comforting and elegant dish that combines smooth, velvety potatoes with the delicate, anise-like flavor of fresh chervil. Topped with a perfectly poached egg, it makes a satisfying meal for two, ready in just 25 minutes. The soup is enriched with double cream and brightened with a hint of lemon juice, making it both rich and refreshing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
Saucepan Ingredients
- 1 tsp butter
- 1 shallot, chopped
- 100 grams floury potato, peeled and cut into 1 inch pieces
- 350 ml chicken stock (or vegetable stock)
Herbs and Seasoning
- 20 grams chervil, chopped (reserve 2 sprigs for garnish)
- 0.5 tsp lemon juice
- 1 pinch caster sugar
- Shetland sea salt, to taste
- Freshly ground black pepper, to taste
Dairy & Eggs
- 100 ml double cream
- 2 free-range eggs (for poaching)
Instructions
- Sauté Shallot: Heat 1 teaspoon of butter in a small saucepan over medium heat. Add the chopped shallot and sauté gently for 2 to 3 minutes until it begins to soften and release its aroma.
- Cook Potatoes: Add the peeled and diced potato pieces into the saucepan along with 350 ml of chicken or vegetable stock. Cover with a lid and simmer for about 15 minutes until the potatoes are tender when pierced with a fork.
- Add Chervil and Blend: Remove the soup from heat. Reserve two nice sprigs of chervil for garnish, then add the remaining chopped chervil to the soup. Use a hand blender to puree the mixture until smooth and creamy.
- Heat Cream: Return the blended soup to the stove over low heat. Stir in 100 ml double cream and heat gently through, taking care not to let the soup boil.
- Season and Add Lemon: Stir in 0.5 teaspoon lemon juice, a pinch of caster sugar, and season the soup with Shetland sea salt and freshly ground black pepper to taste. Mix well.
- Poach Eggs: Poach the free-range eggs separately, following your preferred method, ensuring the yolks remain soft and runny.
- Serve: Ladle the warm soup into bowls, carefully place a poached egg on top of each serving, and garnish with the reserved chervil sprigs. Serve immediately for a luscious and comforting meal.
Notes
- Poaching eggs involves gently cooking eggs in simmering water until the whites are set but yolks remain soft.
- Use floury potatoes such as Maris Piper or Russet for a creamier texture.
- The use of double cream adds richness, but you can substitute with half-and-half for a lighter version.
- Chicken stock can be replaced with vegetable stock for a vegetarian option.
- Fresh chervil is key for the aromatic flavor; if unavailable, parsley can be used as a substitute but the flavor will differ.
