For some reason my bed of chives has doubled in size and some of them now look like spring onions. But I'm reluctant to waste them as I can use them in soups and sauces – and along with some parsley, basil and mint, they make a great salsa verde. This is rather like a vichyssoise and can be served hot or cold.
250-300g large Jersey royals, peeled
1 small leek, trimmed, chopped and washed
1tbsp olive or rapeseed oil
1.5ltrs vegetable stock
A large handful of chives, chopped
Salt and freshly ground black pepper
Cut about one-third of the Jersey royals into 1cm dice and roughly chop the rest. Gently cook the leeks in the olive oil in a covered pan without colouring for 4-5 minutes.
Add the roughly-chopped potatoes and vegetable stock, bring to the boil, lightly season with salt and pepper and simmer for 15 minutes.
Add two-thirds of the chives and simmer for another 2-3 minutes and blend until smooth in a liquidiser.
Strain through a fine-meshed sieve and adjust the consistency and seasoning if necessary.
While the soup is cooking, cook the diced potatoes in simmering salted water until tender, drain and add to the soup with the chopped chives. Serve hot or chilled.