Start by cleaning, peeling and cutting the onion, leek, celery, carrot and potatoe. It doesn’t have to be extra fine. Remove the leaves from the chervil and finely chop the stems and add them to the rest of the vegetables. Keep the leaves separate.

Put the butter in a pan and simmer the vegetables (not the chervil leaves) for 5 minutes. Then add the flour and bake another 5 minutes. Moisten the whole with vegetable stock and let it boil for 15 minutes.

Mix the soup and let it boil for a while. Then add the chervil leaves and cook for another 2 minutes and serve hot.