Ingredients

Ingredients For the vegetable stock

• 1 tbsp olive oil

• ½ onion, diced

• ½ leek, diced

• 1 carrot, diced

• 1 small bulb fennel, diced

• 3 cloves garlic, left whole and gently crushed

• about 20 black peppercorns

• 8-10 button mushrooms

• 1 stick celery, diced

• 3 tomatoes, diced

• 3-4 fresh parsley stalks, roughly torn

For the soup

• 2 shallots, roughly chopped

• 1 clove garlic, roughly chopped

• 1 tbsp olive oil

• 600-850ml/1-1½ pints fresh vegetable stock (you can also use vegetable stock cubes or chicken stock)

• 1-2 medium white potatoes, peeled and cut into cubes

• salt and freshly ground black pepper

• knob of butter

• 285ml/½ pint single cream

• large bunch curly leaf parsley

Description

Recipe Uses 1 Tbsp Olive Oil, ½ Onion, Diced, ½ Leek, Diced, 1 Carrot, Diced, 1 Small Bulb Fennel, Diced, 3 Cloves Garlic, Left Whole And Gently...

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