(serves 2)

  • 25 g (27 ml) butter
  • 3 chives, sliced
  • 1 celery stalk, chopped
  • 1 clove of garlic, finely chopped
  • 2 potatoes, peeled and finely cubed
  • 500 ml chicken stock
  • 125 ml cream
  • salt and freshly ground black pepper to taste
  • 5 chopped spring onions, for garnish

Melt the butter in a saucepan. Add the chives, celery and garlic. Cover and cook for 15 minutes until soft. Stir occasionally. Add the potatoes and stock. Bring to the boil and let simmer for about 20 minutes. Allow to cool and pour the mixture in a juicer. Pulp until smooth. Pour mixture back in the pot and reheat. Add cream and season with salt and black pepper. Serve with chopped spring onions.