Carrot-potato-orange soup with chervil

Ingredients

Directions

1. 1

   Clean, wash and slice the carrots. Peel, wash and chop the potatoes. Peel onion and cut into fine cubes. Bring the stock to the boil. Add carrots, potatoes and onion and cook covered for 8-10 minutes.

2. 2

   Take out 1-2 ladles of vegetables and cook the remaining vegetables for another 5 minutes. Squeeze the oranges, pour the juice into the pot and puree the vegetables finely in the broth. Heat the soup again and season to taste with salt and cayenne pepper.

3. 3

   Put the rest of the vegetables back into the soup and heat it up. Wash the chervil, dab dry and cut finely, except for a few leaves. Arrange the soup in a tureen and sprinkle with chervil.