Creamy Spinach Soup
Peel shallots and garlic and chop finely. Heat butter in a large pot and fry shallots and garlic until golden brown. Add spinach and vegetable broth to the pot, cover and cook for 20-25 minutes.
Rinse chervil, set aside some for garnish and coarsely chop the rest. Add chervil to the pot and puree everything with an immersion blender. Add milk, mix and season with salt, pepper and nutmeg. Add 100 grams (approximately 3 1/2 ounces) crème fraîche, stir and heat soup, but do not boil. Season to taste with salt and pepper. Serve soup in bowls with a dollop of crème fraîche and garnished with chervil.