4 carrots, sliced
1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces
2 large celery stalks, trimmed, diced
1 small fennel bulb, outer leaves removed, flesh diced
4 garlic cloves, peeled and left whole
2 leeks, trimmed, sliced
250g/9oz mushrooms, sliced
large handful chopped fresh flatleaf parsley
500ml/17fl oz hot chicken stock, preferably homemade
1 tbsp ghee
1 bay leaf
salt and freshly ground black pepper
50g/2oz butter
600g/1lb 5oz cooked leftover roast chicken