Recipe: Leek, Zucchini and Bacon Soup for beccy

Leek, Zucchini and Bacon Soup
Source- Helen
Serves 8

2 tablespoons good quality olive oil
1 tablespoons butter
1 leeks washed and sliced
2 Large onions chopped
1 medium sized zucchini chopped
6 rashers bacon chopped
2 whole cloves garlic
2 whole bay leaves
1 bunch parsley finely chopped
1 glass dry white wine
1 litre good chicken or vegetable stock
1 cup cream

Heat oil and butter in heavy based saucepan. Add leeks, bacon, onion and garlic. Cook for 5 minutes on high stirring constantly. Add zucchini and bay leaves, then add wine and cook for another 2 minutes. Add stock and simmer for 30 minutes. Remove bay leaves. Process in batches until smooth, add cream, bring back to boil, add pepper and salt to taste. Sprinkle with parsley. Serves 8.