Updated Nov 24, 2014Chatelaine
garlic clove, minced
large red bell peppers, seeded and chopped
Yukon Gold potato, peeled and diced
dry white wine
chopped fresh thyme, or 1/2 tsp dried leaf thyme
freshly ground black pepper
1 to 2 tbsp
finely chopped fresh chervil
- In a medium-size saucepan, heat oil and sauté onion and celery over medium heat until onion is translucent, about 5 minutes. Add garlic and peppers and continue to sauté until peppers are just softened, from 7 to 8 minutes. Add potato, wine, broth and thyme. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until potato is very tender, from 15 to 20 minutes. Purée soup with a hand blender or in a food processor. Strain through a medium sieve into a clean saucepan. Reheat over low heat, adding salt and pepper as needed.
- Meanwhile, stir sour cream with 1 tablespoon (15 mL) chervil. Taste and stir in remaining tablespoon of chervil, if you like. To serve, ladle soup into cups and top with a dollop of sour cream mixture.
I love how easy this soup is to prepare. Chervil is a delicate herb, which accents the soup beautifully, but it’s not always available in grocery stores. If you can’t find it, try mint, basil or coriander instead.