Dice the carrots and the onion.
Melt butter with olive oil in a pan.
Sweat the diced vegetables with the olive oil and butter.
Peel and dice the potatoes.
Add the water, thyme, laurel and garlic in the pan and bring to a boil.
Add the potatoes.
Cook for 10mins.
Process the mix in a blender.
Pour back into the pan and add the milk. Heat up.
Chop the chervil.
Serve the veloute in bowls and sprinkle with chervil.
