- 150g/5oz unsalted butter
- 25g/1oz shallots, finely chopped
- 35g/1½oz leeks, very finely chopped
- 50g/2oz celeriac, very finely chopped
- 50g/2oz carrots, very finely chopped
- salt
- 50ml/2fl oz white wine
- 500ml/18fl oz water
- 500ml/18fl oz chicken stock (vegetarians may substitute with vegetable stock)
- 50g/2oz courgette, very finely chopped
- 50g/2oz French beans, very finely chopped
- 50g/2oz fresh peas
- 50g/2oz Savoy cabbage, very finely chopped
- 110g/4fl oz double cream
- 50g/2oz tomatoes, blanched, skins and seeds removed, very finely chopped
- 12 fresh basil leaves, chopped roughly
- 1 tsp chopped fresh sorrel
- 1 tsp chopped fresh chervil
- 1 tsp chopped fresh chives
- Âź tsp caster sugar
- Melt 25g/1oz of the butter in a large pan over a medium heat. Add the shallots, leeks, celeriac and carrots and a pinch of salt and gently fry for 4-5 minutes, until softened, but not coloured.
- Add the white wine and bring to the boil. Cook to reduce the liquid completely, then add the water and chicken stock and bring back to the boil.
- Simmer for 10-12 minutes, then add the courgettes, French beans, peas and cabbage and simmer for a further five minutes.
- Add the cream and whisk in the remaining butter.
- Add the tomatoes and the herbs. Stir well, and season, to taste, with salt and freshly ground black pepper and the caster sugar.
- To serve, pour into warmed bowls.