Rinse the herbs, shake dry and pluck the leaves.
Peel and coarsely chop the garlic. Puree the garlic, parsley, basil, pine nuts and 3 tablespoons of creme fraiche.
Heat the vegetable broth and stir in the herb cream.
Add the butter. Blend with a hand blender until foamy. Season with salt and pepper. Serve garnished with the remaining creme fraiche, herbs and flowers.