3-4 spring onions, trimmed but green leaves retained, roughly chopped.
1 tablespoon oil.
1 cucumber trimmed and roughly chopped.
Half a stockpot/cube.
Tablespoon fennel and tarragon leaves.
Salt and pepper.
1 medium potato peeled and cooked.
2 heaped teaspoons thick cream.
Sauté the onion in the oil for a few minutes before adding the cucumber.
Cook for about 5 minutes before adding all the other ingredients except the cream and potato.
Bring slowly to a simmer and remove from the heat.
Allow to cool for a few minutes before placing the mix in a blender with the cream and potato.
Blitz until smooth and then chill for at least an hour in the blender jug.
When ready to serve, adjust the seasoning and blitz again.