Chervil Soup with Shrimp
Rinse and thinly slice the scallions. Peel the potato and cut into small cubes. Heat the butter and oil in a saucepan and sauté the scallions and potatoes, stirring constantly until the scallions are tender, Add the broth and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Rinse, dry and finely chop the chervil. Set some of the chervil aside for garnish and add the remainder to the pot along with the cream. Stir in the lemon juice and zest and season with salt and pepper. Simmer 3-4 minutes. Working in batches if necessary, transfer the soup to a blender and puree. Season to taste.
Peel and finely chop the egg.
Divide the soup among bowls and serve garnished with egg, shrimp and chervil.