Herbal soup with potatoes

easy

1.

Peel the carrot and potato, wash and cut into evenly sized cubes. Bring the vegetable stock to the boil. Add the vegetables, bring to the boil again and simmer for about 15 minutes. Wash herbs, shake dry.

2.

Cut the chives into rolls, except for something for garnish. Pluck the parsley and chervil leaves from the stems and chop. Add the herbs to the broth, finely puree everything with the hand blender. Season to taste with salt and pepper.

3.

Bring the milk to the boil and stir with a whisk until frothy. Serve the soup and carefully add the milk foam and garnish with chives.