6 sticks of celery
2 sliced potatoes
1 chopped onion
4 chopped spring onions with leaves
250 grams fresh cream
1 tbsp butter
Salt and pepper to taste
Heat the butter and sauté the onions, spring onions and celery for at least 3 to 4 minutes.
Put the potatoes and sauté again for some time.
Put 5 teacups of water and cook.
When cooked, blend in a liquidiser and strain.
Keep the soup to boil for a few minutes.
Beat the cream and add three-quarters to the soup.
Put salt and pepper and mix properly.