Melt butter in heavy pan
Add the onion and sweat for a few minutes
Add vegetables and sweat for 2 minutes
Add stock, bouquet Garni and seasonings
Bring to the boil and simmer for 30 minutes until ingredients are soft
Remove bouquet garni and skim soup
Blend the soup in a liquidiser or pass through a fine chinois
Return to a clean pan and reboil. Correct consistency and flavour
Sprinkle with appropriate chopped herbs
