Ingredients

  • 1 tablespoon of olive oil
  • 20 g butter
  • 3 chopped leek
  • 2 clove garlic
  • 1 celery stalk, chopped
  • 2 chopped zucchini
  • 2 laurel
  • 6 cup chicken broth (liquid)
  • 1/3 cup cream
  • 1/4 cup finely chopped parsley

Method

  • STEP 1 furnace Pre-heat 160C. Heat oil and butter in pan.
  • STEP 2 Add the leek, garlic, celery and cook, stirring for 2-3 minutes without allowing to brown.
  • STEP 3 Transfer the pan to the oven and roast the vegetables for 30-40 minutes, turning a few times.
  • Step 4 Cover with foil if it starts to brown.
  • STEP 5 Transfer to a large frying pan, pour in the stock and bring to a boil.
  • STEP 6 Lower the heat and simmer for 30 minutes, cool slightly, filter and bring the liquid to the pan.
  • STEP 7 Remove the bay leaves.
  • STEP 8 Place the vegetables in a food processor with a full ladle of liquid and cooking process until smooth, adding more liquid if necessary.
  • STEP 9 Return the puree to the pot with the liquid and add a little 'pepper, cream and parsley.
  • STEP 10 reheat gently and serve hot.

Notes

I would not recommend cooking this without a food processor. I did it once and it was not very nice.