POTATO CHERVIL SOUP
3 medium brown potatoes
1 medium carrot
3 tablespoons butter
1 tablespoon olive oil
2 1/4 cups vegetable broth
3/4 cup milk
2 teaspoons chervil
1/2 teaspoon French four spice (Muntok white pepper, nutmeg, ginger, powdered cloves)
1/4 teaspoon parsley
Peel potatoes. Dice potato, onion, and carrot. Put potato, onion, butter, and olive oil in large pot. Sauté potato and onion on medium heat for about 10 minutes or until potato and onion begin to soften. Stir frequently.
Add diced carrot, vegetable broth, milk, chervil, French four spice, and parsley to the pot. Cook for 20 minutes. Start at medium heat reducing to low when soup starts to boil. Stir occasionally.
1) People use chervil a lot more during the Lenten season than other times as it symbolizes new life and rebirth.
2) People often give up foods for Lent.
3) I always give up lutefisk.
5) During all the non-Lenten times as well.
4) I looked up fun facts for chervil on the internet. I found chervil improves the taste of radishes growing next to it.
5) Fun fact, you bet.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.