Fry onions in olive oil in a (teflon coated) saucepan or pot, wide and deep enough to make a soup in.
Add bay leaves and vegetables.
Add all the remaining ingredients, except the salad onions.
Cook on medium heat until softened, for approximately 40 minutes.
Replenish with water as needed. Remove from heat.
Remove bay leaves and blend with a stick blender or in a processor until
smooth but with a hint of nubly character.
Add more water to thin if
necessary and adjust seasoning.
Serve with snipped salad onions sprinkled on top and crusty bread or
I added creme fraiche, chopped bacon and parsley to this one-
it’s purely optional.
*Fish sauce may sound like an odd ingredient to add, but I find it adds
wonderful depth of flavour to soups and stews. In this tiny quantity it
does its job, without detection.
Reprinted with permission of The Food and the Fabulous
To read The Food and the Fabulous'
blog, click here.