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