Instructions: 1 Melt the butter in a large heavy- based pan. As soon as it foams, add the onions and potatoes and stir until they are well coated with the butter.

2 Add the thyme, season generously and place a parchment paper lid directly on top of the vegetables to keep in the steam. Cover the pan with a tight- fitting lid and sweat on a low heat for about 10 minutes until the vegetables are soft but not coloured.

3 Remove both lids from the pan and pour in the stock. Bring to the boil and simmer for 5-8 minutes or until the potatoes are completely tender.

4 Puree the soup in batches in a food processor or with a hand held blender. Pour back into the pan, season to taste and add the cream and/or milk. Re-heat gently, ladle into bowls and garnish with thyme leaves and thyme or chive flowers, if available, to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.