Peel the carrots and celeriac and cut into cubes. Remove the skin from the onion and cut into small pieces. Heat the butter in a medium frying pan. Sauté the onion in it. Now add the vegetables and sauté briefly.
Add Noilly Prat and vegetable broth. Cook for twenty minutes with the lid on.
When the vegetables are soft, add the cream and butter and finely blend the soup. Let it boil again, add half of the freshly chopped chervil and season the soup with salt, pepper and a little nutmeg (freshly grated). Serve in cups or deep plates and sprinkle with the remaining fresh chopped chervil.
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