1 tbsp. butter
3/4 c. fresh parsley leaves, minced
1 c. chicken broth
1/2 c. grated potato, peeled
1/2 tsp. dried chervil
3/4 c. frozen non-dairy creamer, thawed
Pinch of grated nutmeg
Salt & white pepper to taste

Melt butter in heavy medium saucepan; add parsley, stirring until wilted, 3 minutes. Add broth, grated potato and chervil; increase heat. Bring to boil; reduce heat. Cover; simmer 20 minutes. Puree in blender; add thawed non-dairy creamer, nutmeg, salt and pepper. Reheat over low heat; garnish with parsley sprig and serve.