Ingredients

• 55g/2oz butter
• ½ onion
• peeled
• chopped
• ½ potato
• peeled
• sliced
• ½ head broccoli
• cut into small florets
• 400ml/14fl oz chicken or vegetable stock
• 2 tbsp double cream
• 1 handful fresh basil leaves
• 2 tbsp pine nuts
• toasted
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 tbsp double cream
• 1 tbsp chopped fresh flatleaf parsley leaves
• 1 tbsp chopped fresh chervil

Directions

• For the soup
• heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes
• until softened.
• Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes
• or until the vegetables are tender
• then stir in the cream.
• Blend the mixture with a stick blender until smooth.
• For the pistou
• blend all the pistou ingredients in a food processor until smooth.
• Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil.