The Farmers' Market Cookbook by Nina Planck

Author:Nina Planck
Language: eng
Format: epub
Tags: COOKING/General
Publisher: Diversion Books
Published: 2012-10-15T16:00:00+00:00

Make the chervil stock. Bring to a boil 4 cups of water with the chervil stems, the extra chervil, 1 potato, quartered and the onion, quartered. Cook for about 20 minutes, then strain.

In a large saucepan, sweat the shallot or spring onions in the olive oil. Add the chervil stock and the diced potatoes and bring back to a boil, then reduce the heat to a simmer until the potaoes are half done. Add the chopped chervil leaves and simmer until the potatoes are soft but the chervil is still bright, about 5 minutes. Do not overcook.

Stir in the best olive oil, check the salt, and serve.

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