Method

1. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until soft.

2. Add the potato and saut&eactute;e for two minutes.

3. Add the stock, bring to the boil, then simmer for eight minutes.

4. Add the spinach and cook for a further two minutes.

5. Season, to taste, with salt and freshly ground black pepper and add the chervil.

6. Transfer to a food processor and blend until smooth.

7. To serve, pour the soup into a serving bowl and pour the cream in a swirl over the soup.