Melt the butter and oil together.
Add the onion and cook over a low heat for 8-11 minutes.
Add the garlic, leek, carrot and celery to the pan and continue cooking
for a further 6 minutes. (stirring occasionally)
Add the potato and swede to the saucepan,
season with nutmeg, pour over the milk, bring to the boil and simmer over a gentle heat for 20
minutes. Spoon almost all of the contents of the saucepan into a liquidiser
(reserving some of the vegetables) and whizz together to form a smooth purée.
Return to a rinsed out pan and add the cream and reserved vegetables, and heat thoroughly.
Sprinkle the chopped spring onion on top and serve.
Uploaded by Chef Sam Parker