For the chervil soup, peel and chop the shallot. Clean, wash, peel and dice the potato. Heat the butter in a saucepan and sauté the shallots and diced potatoes. Deglaze with white wine and boil down.
Add chicken soup and cook for 15 minutes. Peel and chop garlic and add with chervil. Puree soup.
Whip the cream until stiff and fold in. Season the chervil soup with salt and pepper and serve hot.
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