- Peel the potatoes and cut them into pieces. Wash the celery and leek well and cut into rings. Peel the onion and chop coarsely.
- Blanch the coriander in boiling water and remove with a skimmer. Leave to cool under running water. Dissolve the stock cube in boiling water.
- In a large saucepan, fry the onion with the bay leaf, celery and leek in a little rapeseed or olive oil until the onion is translucent. Add the potatoes and cover with the stock and milk. Leave to simmer at a gentle heat for 15 to 20 minutes. Make sure it does not boil.
- Meanwhile, make the crisps and herb oil.
- Wash the potato and cut into wafer-thin slices with a sharp knife, grater or mandolin. Thoroughly pat dry. In a cooking pan, deep fry the crisps in a layer of oil. Remove and season with salt.
- Using a hand blender in a narrow measuring cup, blend the blanched coriander with olive oil, salt and pepper to obtain a green oil.
- Remove the bay leaf from the soup and season with nutmeg, a little salt and pepper and blend to a velvety soft soup. Serve the velouté soup with potato chips, herb oil and plenty of bread.
Tip: Make chips in the microwave! Place the wafer-thin slices on baking paper which is the same size as the microwave dish. Sprinkle with salt and pepper and place in the microwave for 3 to 4 minutes at 600W to crisp. The time will depend on the thickness of the potato chips and the type of microwave.