Start off your Easter weekend extra early by doing as the Germans do and celebrating 'Green Thursday.' This chervil soup is a classic dish that lots of Germans enjoy every Maundy Thursday.
This recipe is courtesy of Abel and Cole.
Melt the butter in a large saucepan over medium-low heat. Add the shallots, and cook until soft, about 10 minutes. Add the potato, and cook for 5 more minutes.
Pour in the stock, and bring to a simmer. Continue simmering until the potato is tender, about 10 minutes.
Take the soup off the heat, and add the chervil. Blend the soup with a stick blender or food processor until smooth.
Return the soup to the heat. Add the heavy cream. Reheat the soup over a low heat, being careful not to let it boil. Season with salt and pepper.
Serve hot, sprinkled with some extra sprigs of chervil.