Potato soup with chervil, sausages and diced ham

(serves 4)

Wash, peel and dice the potatoes. Cook together with the greens in salted water for about 20 minutes, then mash or blend to make a puree. Stir in the cream over a low heat and season with a little salt and pepper.

Then rinse the chervil, shake dry, pick the leaves from the stalks, chop finely and stir into the soup. Without adding any fat, fry the diced ham in a pan until crisp. Slice the sausages and add to the hot soup. Serve the soup with the diced ham. This classic dish still remains a perennial favourite.

650 g floury potatoes


1 heaped tsp salt

1 l water

250 ml single (cooking) cream (15% fat)

30 g chervil

100 g Adler diced ham

4 Adler Qualivo Wienerle