Jersey Royal Potato and Spring Onion Soup

Melt the Jersey butter in a large saucepan over medium heat.

Add the chopped spring onions (except for the reserved green parts) and cook gently for 5-7 minutes, until softened but not browned.

Add the scrubbed and roughly chopped Jersey Royal potatoes to the saucepan. Stir to coat them in the butter and onions.

Pour in the vegetable stock and bring to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.

Remove the saucepan from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids.

Return the soup to the saucepan. Stir in the Jersey milk and heat gently until warmed through. Do not boil.

Season to taste with sea salt and black pepper.

Serve the soup hot, garnished with the reserved chopped spring onion greens and fresh parsley (if using).