Ingredients:
1 Tablespoon Olive Oil
20 gms Butter
3 leeks - chopped
2 cloves garlic - chopped
1 celery stick - chopped
2 Zucchini - chopped
2 Bay Leaves
6 Cups Stock (I used chicken but I guess you could use vegetable)
1/3 cup cream
1/4 cup chopped Parsley
Salt and Pepper to taste.
Method:
Pre heat oven 160 degrees.
Melt oil and butter in roasting pan.
I roast everything on baking paper - as there is less chance the veggies can brown.
Add leeks, garlic, celery, zucchini. Mix in melted oil and butter and place in oven to roast for 40-45 mins. Turn a couple of times. If it looks like the veggies may start to brown - cover with foil or baking paper.
While roasting vegies - bring stock to the boil - add bay leaves.
Once Veggies roasted remove and slightly cool. Heat the stock, add bay leaves and bring to boil. Once boiled - remove bay leaves and add vegies. Process until smooth. If you don’t have a hand held thingy add vegies to a food processor with a small amount of stock, and process - then add veggies to remaining stock.
Gently reheat, add cream.
Serve with salt and pepper to taste. Sprinkle with parsley and serve with crusty bread.
