Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: melt the butter in a heavy-bottomed saucepan over a medium-low heat. when it foams, add the onion and potato. season well, stir, then cover with a lid made from baking parchment, putting the paper on top of the vegetables. cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. meanwhile, bring the stock to the boil. when the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the potatoes are soft enough to crush. purée the soup in a blender. taste and adjust the seasoning. thin with more stock or milk if you like. serve sprinkled with a few chopped herbs and some chive or thyme flowers in season, or garnish with potato chips.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.