1. In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted. 2. Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened. 3. Add the white wine, increase the heat and cook briskly until the wine has reduced by a third. 4. Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours. 5. Soften the butter in the oil add the vegetables and cook gently until soft. ---------------------------------------------------------------------------
Nutrition
Ingredients
