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In a large heavy saucepan over medium heat, heat the olive oil and saute the potatoes and onion until golden, 5 to 7 minutes. Add the leek and mushrooms and cook 2 or 3 more minutes. Add half the chopped chervil and marjoram.
Add the chicken stock and simmer for 10 to 15 minutes, or until the potatoes are tender. Season with salt, pepper, and nutmeg. Puree in a blender or food processor until smooth. Stir in the sour cream and butter.
Sprinkle some of the remaining chervil and marjoram on top of each serving and serve hot.