2 quart ; water
2 cup fresh chervil
1 cup nasturtium leaves
1 cup watercress leaves - large stems rem; oved
1 lb potatoes - peeled and quartered
1 cup heavy cream
1 tablespoon butter
1 nasturtium leaves
In a large pot, bring the water to a boil over high heat. Add salt, reduce the heat to medium-low, and add the chervil, nasturtium and watercress leaves, and potatoes. Simmer gently for 1 hour. Puree the soup in a food processor or blender in several batches.
Just before serving, stir in the cream and, if the soup has cooled, reheat gently. Place the butter in the bottom of a tureen and pour the hot soup over it. Garnish with nasturtium leaves, if desired.
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