- Easy
- 40 min
- 4 serv.
- 1 synergies
- Now at its best: Onion
A velvety Belgian soup with fresh chervil, leek, potato, cream and nutmeg. Soft, green and delicately flavoured.
Chervil soup is one of those Belgian classics that almost whispers rather than shouts. The onion and leek soften gently in butter, the potato gives the soup its creamy body, and the chervil only goes in near the end — briefly enough to keep its fresh, lightly anise-like aroma. Then comes the cream: not to make the soup heavy, but to round everything into something silky and soft. A touch of nutmeg adds warmth in the background. Serve it hot, in pre-warmed bowls, with a small sprig of chervil on top. Simple, elegant and entirely springlike.
- 10
- min prep
- 30
- min cook
- 40
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Potatoes 
Butter Better absorption of carotenoids and vitamin A
Technical: Yellow potatoes contain up to 400μg carotenoids per 100g (lutein, zeaxanthin). Butter provides saturated fats (52g/100g) plus its own vitamin A (684μg retinol). Saturated fats improve micelle formation for carotenoid absorption up to 3x. Butter also contains butyrate precursors that nourish colonocytes.
What does this mean for you? Butter on your potato isn't just tasty — it increases carotenoid absorption up to 3x. Choose yellow potato varieties for the most beta-carotene.
Skin & HairImmune System
Ingredients (10)
-
Fresh chervil — 100 g thick stems removed, small sprig reserved for garnish -
Onions — 2 pcs finely diced
Instructions
- 1 Melt the butter in a saucepan over medium heat. Sauté the onion and leek for 5 minutes until soft, without letting them brown.
- 2 Add the diced potato and vegetable broth. Bring to a boil and simmer gently for 15-20 minutes, until the potato is tender.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge
Tags & Diet
Allergens: Dairy