30g butter

1 small onion, chopped

145g spring onions, white parts only, chopped

225g potatoes [2 medium sized], peeled and

chopped

6ooml chicken stock

360ml single cream

salt and white pepper

30ml lemon juice

chopped spring onion greens or fresh chives, to garnish

Melt the butter is a saucepan and add all the onions.

Cover and cook over very low heat for about 10 minutes or until soft.

Add the potatoes and the stock. Bring to the boil, then cover again and simmer over moderately low heat for about 30 minutes. Cool slightly.

Puree the soup in a blender or in a food processor.

If serving the soup hot, pour it back in the pan. Add the cream and season with salt and pepper. Reheat gently, stirring frequently.