Potato soup with chicken fillet, chervil and pink berries

Name: Potato soup with chicken fillet, chervil and pink berries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 750 g Potatoes; 1 TABLESPOON Butter or margarine; 1 l Vegetable broth; 1 TABLESPOON light balsamic vinegar; 2 Chicken filets (approx. 160 g each); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Pot of chervil; 100 g Whipped cream; 7-10 Tbsp Sugar; 7-10 Tbsp pink berries

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
750 g Potatoes
1 TABLESPOON Butter or margarine
1 l Vegetable broth
1 TABLESPOON light balsamic vinegar
2 Chicken filets (approx. 160 g each)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Pot of chervil
100 g Whipped cream
7-10 Tbsp Sugar
7-10 Tbsp pink berries

Directions

1
Peel and finely chop the onion. Peel, wash and cut the potatoes into small pieces. Melt the fat in a saucepan. Fry potatoes and onion in it. Add stock and vinegar.
2
Bring to the boil, cover and cook for about 20 minutes. Meanwhile wash the meat, dab dry and cut into small pieces. Heat oil in a coated pan. Fry the meat for 4-5 minutes, season with salt and pepper.
3
Wash the chervil, dab dry, remove coarse stalks and put some leaves aside for garnishing. Coarsely chop remaining chervil leaves. Finely puree the soup, stir in the cream and season to taste with salt, pepper and sugar.
4
Add chicken pieces and chervil to the soup and bring to the boil again. Serve the soup, sprinkle with the remaining chervil and pink berries.