Account no: 0
Trim the rooty ends from your spring onions. Thinly slice the whites and light green. Save the darker green bits for later. Peel or scrub your carrot. Finely dice it. Finely dice your celery. Peel and finely chop your garlic.
Get a large pan hot. Add 1 tbsp oil. Swirl in your veg with a pinch of salt and pepper. Lower heat. Sizzle for 5 mins till the veg is just softened.
While the veg cooks, slice your spuds into 1cm thick rounds. Add them and the mustard to the softened veg. Sizzle a moment. Crumble in the stock cube. Add 700ml boiling water. Bring to the boil. Lower heat. Simmer for 10 mins or till the potatoes are tender right the way through.
Thinly slice the reserved spring onion greens. Roughly chop the chervil leaves and stalks. Add the spring onion greens and chevril to the soup right before serving.