Ingredients

Steps

• Heat the oil in a saucepan over medium heat.
• Fry the onion and garlic for 2-3 minutes until soft.
• Sauté the cubed potatoes in the pan for two minutes.
• Add 250ml of stock and boil, then simmer for eight minutes.
• Cook the spinach in the liquid for a further two minutes.
• Season with salt and pepper and add the chopped chervil.
• Blend the mixture in a food processor until smooth.
• Serve in a bowl with a swirl of double cream.