In a large pan add the avocado oil and on a medium high heat the onions.
3-4 Tbls avocado oil, 1 large onion
Stir 3 to 5 minutes until translucent
Add the garlic and stir for a minute, then add the leeks
3 garlic cloves, 4 leeks thinly sliced
Continue to stir for about 3 to 5 minutes, ensuring the leeks are soft and transparent. Do not brown leeks as they become bitter when browned.
Add the baby marrows, potatoes, anchovy fillet, and the artichokes, if using. Add the English mustard and a teaspoon of salt with a few cracks of black pepper
350 g baby marrow sliced, 2 potatoes diced, 1 anchovy fillet optional, 2 tsp hot English mustard, 100 g artichokes
Cover with water, about 1 litre and gently simmer for 35 to 40 minute. Ensure the potatoes are soft.
Use a stick blender to purée the soup
Check seasoning, add more salt and pepper if necessary. If the soup is too thick, you can thin it down with milk or water to your desired consistency. For more luxurious creamy texture add 250 ml of cream or coconut milk.
Garnish with sliced baby marrow, avocado oil and parsley butter. Chopped hazelnuts are also a treat. Serve with baked puff pastry hats for a dinner party.
