Beef, Potato and Bean Soup

While the meat is simmering, peel, rinse and dice the potatoes. Rinse and halve the beans. Blanch the tomatoes, shock in ice water, then peel, core, and chop into bite-sized cubes. Peel the onion, chop finely and saute in hot oil until translucent. Remove the meat from the broth, chop into small cubes and strain the broth through a fine sieve. Add the potatoes and beans to the pan with the sauteed onion, sprinkle with the flour, and cook until starting to brown, 3-4 minutes. Whisk in 800 ml (approximately 3 cups) of beef broth. Add the cream and stir vigorously to prevent lumps, season with salt and pepper and simmer over medium heat for 15 minutes. Stir in the diced tomatoes and chopped meat and season with salt, pepper, paprika and turmeric. Pour the soup into warmed soup bowls, garnish with chervil and serve immediately.