← All recipes

🍽️ Creamy Chervil Soup with Crab Meat

369 kcal · 30 min · 4 servings

Ingredients

• 3 spring onions
• 1 potato
• 1 tbsp butter
• 1 tsp oil
• 400 ml vegetable broth
• 100 g chervil
• 100 ml whipping cream
• salt
• pepper
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 hard-boiled egg
• 50 g North Sea shrimp

Instructions

1. 1. Wash the spring onions and trim the ends. Chop the white and light green parts into small pieces.
2. 2. Peel the potato and cut it into small cubes.
3. 3. Heat the butter and oil in a pot.
4. 4. Sauté the spring onions and potato cubes in the pot, stirring occasionally.
5. 5. Add the vegetable broth and bring the mixture to a boil.
6. 6. Let the soup simmer for about 15 minutes.
7. 7. Wash the chervil and pat it dry.
8. 8. Finely chop the chervil. Reserve a small amount for garnish.
9. 9. Add the remaining chervil and the cream to the soup.
10. 10. Season the soup with salt, pepper, lemon juice, and lemon zest.
11. 11. Cook the soup for 3 to 4 minutes over low heat.
12. 12. Blend the soup until smooth.
13. 13. Taste the soup again and adjust the seasoning if needed.
14. 14. Peel the egg and chop it finely.
15. 15. Ladle the soup onto plates.
16. 16. Sprinkle the chopped egg and crab meat over the soup.
17. 17. Garnish the soup with the reserved chervil and serve.

Nutrition per serving

• kcal: 369
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 16 g