Spring onion soup with green oil

Method

1. Set aside 3 spring onions and slice the rest. Heat the olive oil in a pan and fry the sliced spring onions, garlic, a pinch of salt and the mustard for 5 minutes. Add the potato, cook for 4 minutes, stirring often, then pour in the stock and simmer for 20 minutes.
2. Meanwhile, halve the reserved spring onions. Roughly chop the green parts, then whizz in a small blender with 100ml veg oil until bright green. Pour into a sieve set over a small bowl and leave to drip through.
3. Shred the white parts into fine strands. Pour enough veg oil into a small pan to cover the base, heat until shimmering hot, then fry the spring onion whites until golden and crisp. Drain on kitchen paper and season with salt.
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5. When the soup is ready, add the parsley, take off the heat and whizz with a stick blender until smooth, adding milk or stock to thin it out. Season to taste with salt, pepper and lemon juice. Serve with a drizzle of the green oil and the spring onion ‘hay’.