METHOD

1.            Trim leeks and wash thoroughly

2.            Coarsely slice celery, leeks and zucchini.

3.            Peel and coarsely slice carrot and potato.

4.            Heat butter in suitable pan and add vegetables.  Stir to coat with butter but don’t brown.

5.            Allow approx 5 minutes cooking with lid on. Stir occasionally.

6.            Add water, stock cubes, pepper, and mix well.

7.            Bring to boil, cover and simmer for 15 minutes or until vegetables are tender.

8.            Stir in parsley.

9.            Puree vegetables and add cream.

10.          Reheat and serve ensuring not to boil.

ACKNOWLEDGEMENTS

Recipe refined by BB over the years.