✤4 medium shallots, finely chopped (~150g)
✤3 celery stalks, finely diced (~205g)
✤3 tbsp butter
✤2 tbsp olive oil
✤25 medium garlic cloves, finely sliced
✤2 tsp chopped fresh ginger
✤2 tsp chopped fresh thyme
✤1 cup white wine
✤Generous pinch of saffron
✤4 bay leaves
✤4 cups vegetable stock
✤ salt, to taste
✤1/4 cup roughly chopped parsley
✤ Harissa
❖In a medium stockpot, fry the shallots & celery with the butter & oil about 10 min or until soft and translucent.
❖Add the garlic and cook 5 min.
❖Stir in the ginger & thyme, then pour in the wine to deglaze and simmer a few min.
❖Add the saffron, bay leaves, stock & salt and simmer about 10 min.
❖Remove bay leaves and add the parsley. Blitz with an immersion (or stand) blender, making sure to keep some chunks.
❖Serve topped with drizzled harissa.
