Ingredients
30g/1oz unsalted butter
1 potato, peeled and diced
½ onion, peeled and sliced
425ml/¾ pint vegetable stock
1 courgette, sliced
handful fresh flatleaf parsley, chopped
For the herb oil
4 tbsp olive oil
4 tbsp fresh chives, chopped

Method
1. Gently melt the butter in a large pan and sauté the potato and onion for 2-3 minutes.
2. Pour the stock into the pan, bring to the boil, then reduce the heat, add the courgette and simmer for 8-10 minutes or until the potato is tender.
3. Meanwhile, make the herb oil. Place the olive oil and chives into a mini-food processor and blend until smooth. Reserve.
4. Stir the parsley into the soup and then puree the soup in a food processor until smooth.
5. Return to the pan and reheat gently for a minute or two until just warmed through.
6. Ladle into bowls and drizzle with the herb oil.
7. Serve at once.