Potato and fresh herb soup

Method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for 10 minutes approx.

2. Meanwhile bring the stock to the boil, when the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the vegetables are soft.

3. Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency.

4. Serve sprinkled with a few freshly-chopped herbs and some chive or thyme flowers in season.