Ingredients

• 1 tbsp olive oil
• frac12; onion
• chopped
• 1 clove garlic
• chopped
• 100g/3½oz new potatoes
• cut into cubes
• 250ml/9fl oz hot chicken stock (vegetarians may substitute vegetable stock)
• 75g/2¾oz spinach
• salt and freshly ground black pepper
• 1 tbsp fresh chervil
• chopped
• 2 tbsp double cream

Directions

• Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes
• or until soft.
• Add the potato and saut&eactute;e for two minutes.
• Add the stock
• bring to the boil
• then simmer for eight minutes.
• Add the spinach and cook for a further two minutes.
• Season
• to taste
• with salt and freshly ground black pepper and add the chervil.
• Transfer to a food processor and blend until smooth.
• To serve
• pour the soup into a serving bowl and pour the cream in a swirl over the soup.