Ingredients

Steps

• Heat 55g butter in a pan and fry the chopped onion for 4 minutes until soft.
• Stir in the potato and broccoli florets.
• Add 400ml stock, simmer for 10 minutes until tender, then stir in 2 tbsp cream.
• Purée the soup with a stick blender until smooth.
• Blend basil, pine nuts, and 4 tbsp olive oil in a food processor for the pistou.
• Serve soup topped with pistou, 1 tbsp cream, parsley, and chervil.