Ingredients:
4 potatoes, quartered
2 onions, finely chopped
1 leek, finely sliced
2 tsp olive oil
1 swede, cubed
4 carrots, chopped
2 parsnips, chopped
2 bay laves
1.2l water
salt and black pepper, to taste
Method:
Fry the onion and leeks in olive oil for about 5 minutes, or until softened then add the carrots, swede and parsnip, allowing them to thoroughly heat through. Add the potatoes and fry for a further 10 minutes, stirring constantly. Now add the bay leaves and the water.
Season with salt and pepper and bring the mixture to a boil then reduce to a simmer. Cover the pot with a lid and cook for 2 hours. Take off the heat and allow the soup to cool a little. Remove the bay leaves and discard then remove half the vegetables and set aside.
Transfer the remaining stock and vegetables to a food process and render to a smooth purée. Return this to the pan and stir-in the reserved vegetables. Re-heat the mixture and when hot transfer to warmed soup bowls and serve.
Serve immediately with cream.
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