• 1½ ozs (45 g/generous ¼ stick) butter
• 4 ozs (110 g/1 cup) chopped onions
• 5 ozs (140 g/1 cup) chopped potatoes
• 1 lb (450 g/4 cups) finely chopped celery
• 1 sprig of lovage (optional)
• 2 pints (1.1 L/5 cups) light home-made chicken stock (Simply Delicious)
• salt and freshly ground pepper
• a little cream or creamy milk

Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes, onions, celery and lovage; toss in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a paper lid (to keep in the steam) and the saucepan lid and sweat over a gentle heat for 10 minutes approx., until the vegetables are soft but not coloured. Add the chicken stock and simmer until the celery is fully cooked, 10–12 minutes approx. Liquidise the soup; add a little more stock or creamy milk to thin to the required consistency. Taste and correct the seasoning.