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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 stalk of celery finely chopped
  • 2 medium carrots peeled and roughly chopped
  • 1 medium leek outer leaves removed, cleaned then cut into slices
  • 2 medium parsnips peeled and roughly chopped
  • 1 clove of garlic finely minced or put through a garlic press
  • 3 medium floury potatoes peeled and cut into large chunks, I used Maris Piper
  • 3 or 4 sprigs of fresh thyme
  • 1 litre / 4 cups of vegetable stock made with 2 vegetable stock cubes
  • 2 dried bay leaves
  • 100 g / ¾ cup of frozen garden peas
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 150 ml / ¾ of a cup of double cream (heavy cream)
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