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Chervil Soup


From a Unicornerís mum. Very nice with a slight aniseed flavour


3 medium leeks
2 medium potatoes
1 large onion
1 bag of chervil
1L veg stock (e.g. 4tsp Marigold Swiss Vegetable Bouillon in 1L water)
olive oil
black pepper
fresh lemon juice (optional)


Wash and slice the leeks. Peel and slice the potatoes. Peel and slice the

Heat the olive oil in a large pan and gently fry the sliced onion for a few
minutes. Add the leeks and potato and sweat in the pan with a lid on it
for a few minutes.

Chop the chervil roughly, and add it to the pan along with the stock and
a few twists of black pepper. Simmer for about 25 minutes. Blend until
smooth. a little lemon juice added at the end gives it a lift.

-Fennel or celery could be used in place of all or some of the leeks.
-Celeriac could be used in place of all or some of the potatoes.
-Other soup flavours could be achieved from the same base, by
substituting the chervil for sorrel, rocket or watercress.


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