1. Wash and slice or chop all vegetables - try and cut the vegetables a similar size to ensure they cook evenly. Finely chop the garlic.
2. In a large soup pot, heat butter and oil for 1 minute. Add sliced leek, celery, garlic and shallot to the pot and saute for a few minutes until soft. Add all remaining vegetables, chicken stock and milk - Stir. Bring to the boil and turn down to a low simmer.
3. Add bay leaves and season with salt and pepper. Cover pot with a lid and simmer for approximately 15 minutes until the larger vegetables are tender. Whizz soup in a blender or with a bar mix until smooth.
4. In a small frying pan, fry bacon until lightly golden. Serve soup with a garnish of crispy bacon, Gruyere cheese and a scatter of fresh parsley.
Designed & Powered by Web Force 5