Elizabeth's Kitchen Diary

a seasonal food & travel blog

  • Home
  • Start Here
    • As Seen…
    • PR & Disclosure
    • Privacy Policy
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • Contact
Home » Recipe » Creamy Potato & Chervil Soup with a Poached Egg

Creamy Potato & Chervil Soup with a Poached Egg

Published on April 15, 2018 by Elizabeth Atia 20 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

This simple yet flavoursome soup features chervil, a mildly anise-flavoured springtime herb. A perfectly poached egg floats in the middle.

Creamy Potato & Chervil Soup with a Poached Egg

 

It’s veg box time again! Springtime means we start receiving deliveries from our organic veg box providers – springtime vegetables such as rainbow chard, mixed salad leaves, baby kale, spinach and the last of last season’s carrots and turnips. Fresh herbs like chervil also make an appearance.

Chervil is not something I’ve ever seen available to buy in the supermarket, so unless you grow it yourself or get it in your own veg box or farmer’s market I don’t know where you could source it. Here in Shetland, you can get chervil when it’s in season from Turriefield outlets, including Scoop Wholefoods in Lerwick and the Eid Community Co-operative on the west side.

Last week I turned my whole bag of chervil into this delicious, delicately flavoured soup.

The Germans often serve a variation of this soup during Maundy Thursday, when green food is often eaten, and the Scandinavians are also fond of chervil soups. This recipe is a combination of a few traditional recipes I found online, scaled down to serve two as we only get 20-25 gram bags of fresh herbs in our veg box. It’s easy enough to double the recipe if you’ve got enough fresh herb.

Chervil Herb

Table of Contents

  • ABOUT THE CHERVIL HERB
  • WHAT YOU NEED TO MAKE THIS CREAMY POTATO & CHERVIL SOUP RECIPE
  • HOW TO MAKE THIS CREAMY POTATO & CHERVIL SOUP RECIPE
  • Tips on how to perfectly poach an egg
  • Creamy Potato & Chervil Soup with a Poached Egg
    • Affiliate Links
    • Instructions 
      • Have you made this recipe?

ABOUT THE CHERVIL HERB

Chervil is a delicately flavoured springtime herb related to the parsley family. It is sometimes called French parsley and it has a mild aniseed/liquorice flavour. It’s often used in French cooking and is one of the four traditional fines herbes (the others being tarragon, chives and parsley).

Originally from the Caucasus region, it was brought to the UK by the Romans, where it naturalised. As chervil has such a delicate flavour it is usually added in at the end of cooking.

Creamy Potato & Chervil Soup with a Poached Egg

WHAT YOU NEED TO MAKE THIS CREAMY POTATO & CHERVIL SOUP RECIPE

  • a small knob of butter
  • one shallot, finely chopped
  • a small potato, peeled and cubed – I used Kerr Pinks
  • chicken stock (or vegetable stock) – I’ve taken to using Knorr stock pots
  • fresh chervil herb
  • double cream – ours if from the local Shetland Dairies Farm
  • a squeeze of lemon juice
  • sea salt & freshly ground black pepper, to taste
  • poached eggs

Creamy Potato & Chervil Soup with a Poached Egg

HOW TO MAKE THIS CREAMY POTATO & CHERVIL SOUP RECIPE

Step 1: Heat the butter in a small saucepan and saute the chopped shallot until it begins to soften.

Step 2: Add the potato and the stock, pop on the lid and simmer gently until the potato is cooked.

Step 3: Remove the pan from the heat, add the chervil and puree with a hand blender.

Step 4: Add the double cream. Heat through, taking care not to boil.

Step 5: Add the squeeze of lemon juice and season with salt and pepper to taste.

Step 6: Divide between two serving bowls and place a poached egg in the centre. Garnish with a sprig of chervil.

Creamy Potato & Chervil Soup with a Poached Egg

Tips on how to perfectly poach an egg

Poached eggs are one of those things I pride myself on these days; one of those tricks I get right every time. Once you get the knack you’ll be eating poached eggs all the time – they’re so good!

Use a small shallow pan (about 8 inches in diameter, I always use my Green Earth pan) and pour in boiling water to a depth of one inch. Add a capful of apple cider vinegar to the water – this helps the egg keep its shape. Bring to a simmer, you don’t want a rolling boil here.

Crack your egg into a coffee mug first, and when the water is ready gently slide the egg into the centre of the pan, giving the pan a little swirl. Set a timer for two minutes.

Depending on the size of your egg, you might need to use a dessert spoon to pour a little of the cooking water over the top of the egg to set it. Remove your egg with a slotted spoon, taking care to drain any excess water, and serve!

[amazon_link asins=’B005470CB6,B01M61T1ZG’ template=’ProductCarousel’ store=’elizskitcdiar-21′ marketplace=’UK’ link_id=’dd87115c-4083-11e8-9942-415551f835f4′]

Do you grow or cook with chervil? Do you have any recipe suggestions to use it? Let me know in the comments!

Creamy Potato & Chervil Soup with a Poached Egg

Creamy Potato & Chervil Soup with a Poached Egg

A simple yet flavoursome soup featuring chervil, a mildly anise-flavoured springtime herb. A poached egg floats in the middle.
5 from 3 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Elizabeth

Ingredients

  • 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 sugar
  • 0.5 tsp lemon juice
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2 free range eggs poached (see notes)

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • 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.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

[amazon_link asins=’B014DFKXKY,B014G2LOXE’ template=’ProductCarousel’ store=’elizskitcdiar-21′ marketplace=’UK’ link_id=’e6d02751-4081-11e8-b68a-9b8639a5f4bb’]

Potato and Chervil Soup

[color-box]

Elizabeth's Kitchen Diary

Have you made this recipe?

Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!

[/color-box]

Filed Under: 30 Minute Meals, Recipe, Soup

« Your Culinary Guide to Authentic Aruban Cuisine
Homemade Spinach and Ricotta Ravioli Recipe »

Comments

  1. Robin says

    October 6, 2019 at 2:57 pm

    5 stars
    Lovely recipe, nicely flexible for quantities as well.

    Reply
  2. anubhav says

    September 12, 2019 at 2:22 pm

    This soup sounds so good !

    Reply
  3. Sergio says

    September 5, 2019 at 8:39 am

    5 stars
    This soup sounds so easy. I love the kind of soups

    Reply
  4. eliziya says

    March 9, 2019 at 6:15 am

    5 stars
    All look delicious – and thanks for sharing . it’s a winter favorite for sure !!

    Reply
  5. Choclette says

    May 9, 2018 at 4:25 pm

    I haven’t had chervil in more years than I care to remember. Now we’ve got a garden, I think I’ll try growing some. Love, love, love the look and sound of your soup.

    Reply
  6. Amy says

    April 25, 2018 at 2:39 pm

    This looks and sounds delicious – you really can’t beat a homemade warming soup.

    Reply
  7. Becca Talbot says

    April 22, 2018 at 7:17 pm

    I love the flavour of chervil. though like you mentioned Elizabeth, I’ve never seen it in the supermarkets! 🙁 I’ll ask my mum if she can grow some, as I really fancy trying out this soup! x

    Reply
  8. Jina says

    April 18, 2018 at 10:42 am

    Delicious soup! I can not wait to make at home!!!

    Reply
  9. Anosa says

    April 17, 2018 at 9:07 pm

    This looks absolutely yummy, I love potato soup and would be awesome to recreate this one.

    Reply
  10. michelle twin mum says

    April 17, 2018 at 2:20 pm

    Well, I’ve never thought of having an egg in soup before but it looks wonderful so I’ll have to give it a try. Thanks, Mich x

    Reply
  11. vicky Hall-Newman says

    April 16, 2018 at 9:19 pm

    This looks like a recipe that I need to try and make, I have never had a poached egg in soup before so I am looking forward to making it.

    Reply
  12. Kacie says

    April 16, 2018 at 7:42 pm

    This looks so good. The soup itself sounds delicious but if it has a poached egg in, even better!

    Reply
  13. Kankana says

    April 16, 2018 at 7:16 pm

    It’s pouring cats and dogs today and that soup would make a perfect meal to warm us up! And we love potatoes 🙂

    Reply
  14. Patrick says

    April 16, 2018 at 6:35 pm

    Now normally I would say I would try this as a good winter soup as it looks very hearty but with winter hanging around here,I think I could use a bowl of this potato soup this week….

    Reply
  15. Rebecca | AAUBlog says

    April 15, 2018 at 4:07 pm

    this looks right up my street – poached eggs are one of my ultimate favourite things to eat! Teamed with the herbs it sounds divine

    Reply
  16. Jacque Hastert says

    April 15, 2018 at 4:06 pm

    I am loving all the flavors that are tied into this soup!

    Reply
  17. linda spiker says

    April 15, 2018 at 3:13 pm

    Oh my gosh! You made my day with that poached egg! Swoon!

    Reply
  18. Veena Azmanov says

    April 15, 2018 at 3:07 pm

    mmm…this SOUP looks delicious!!! This is absolutely fantastic!!! Beautiful presentation. This is really very tasty! I can’t WAIT to try this! Thank you for this great recipe! YUM!

    Reply
  19. Sara says

    April 15, 2018 at 2:35 pm

    This looks like a great soup! I can’t wait to try your recipe!

    Reply
  20. Alina | Cooking Journey Blog says

    April 15, 2018 at 12:50 pm

    Lovely, rich and creamy soup!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Elizabeth

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH OUR WEBSITE

Foodies100 Index of UK Food Blogs
Foodies100

Connect

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Latest Posts

Image of two traditional British pork pies one with a slice cut out of it to show the meaty insides.
Image of large glass jar filled with peanut butter granola tied with a dark burgundy ribbon and a natural paper tag reading 'To Mum and Dad, Happy Christmas!'
Image of a square white dinner plate with lamb leg steaks, celeriac puree and red wine jus for a romantic meal in.
Image of meat barbecuing on black oil drums in the Caribbean.
Image of jewelled couscous recipe on a serving plate with Moroccan-style slow cooked lamb, hummus, flatbread and plain yoghurt.
Header image collage for food photography bag.

Sustainability

This website is hosted Green - checked by thegreenwebfoundation.org

Copyright © 2021 · Elizabeth's Kitchen Diary Ltd. · Website by Callia Web