Spring onion soup

Serves 4 500g spring onions, trimmed and sliced, plus extra to garnish 20g salted butter 3 tbsp olive oil 1 tsp honey 700g potatoes, peeled and finely chopped 4 slices white bread, crusts removed 1 tsp dried parsley 50ml single cream sea salt and black pepper Heat the butter and 1 tbsp of oil in a large saucepan on a low heat. Add the spring onions and honey, and season with salt and pepper. Cook, stirring occasionally, on a low heat for 15 mins until the spring onions are soft and caramelised. Add 1.2 litres of water and the potatoes, and bring to the boil. Simmer, covered and stirring regularly, for 40 mins until the potatoes have broken down. The soup should be thick and smooth. In the meantime, cut the bread slices into three long, thin pieces. Heat the remaining oil in a large frying pan and season with salt and pepper. Add the bread and fry for 2 mins, then turn each piece over and fry for a further 2 mins. Sprinkle with parsley. Set aside on kitchen paper to drain. Stir the cream into the soup, then divide between four serving bowls. Garnish with slices of the extra spring onions and black pepper, then serve with the bread.