1. Prepare your vegetables by peeling and dicing the potato and onion, and chopping the broccoli into small florets.

2. In a large pot, combine the diced potato, chopped onion, and broccoli florets with salt, pepper, and butter.

3. Pour in 400 ml (1 ¾ cups) of water and add one vegetable bouillon cube.

4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.

5. Using an immersion blender, puree the soup until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.

6. Stir in 100 ml (7 tbsp) of heavy cream and warm the soup over low heat until it reaches a gentle simmer. Do not let it boil.

7. While the soup heats, crack one large egg into a small bowl.

8. Fill a medium saucepan with water and bring it to a rolling boil, then reduce to a gentle simmer.

9. Use a spoon to stir the water in one direction, creating a whirlpool.

10. Carefully pour the egg into the center of the whirlpool.

11. Cook for 3 to 4 minutes or until the egg whites are set and the yolk is cooked to your liking.

12. Using a slotted spoon, remove the poached egg and allow the excess water to drain off.

13. Ladle the hot soup into serving bowls and top each bowl with a poached egg.

14. Sprinkle with freshly chopped basil and serve immediately. Take care when handling hot liquids and use a kitchen towel or oven mitts to prevent burns.