1Start by sauteing the onions and garlic in the oil until soft,do not burn the garlic or it will be bitter and ruin the soup. Add the cut up vegetables and saute for 10 minutes more,cover with stock and add the spices,dry cooking sherry.
2Bring everything up to boil then simmer for thirty minutes.Remove from heat and let the soup cool down enough so you can handle it without getting scalded.Remove the bay leaves.
3Working in batches using a food processor,puree the entire batch of soup and return it to the stove.Slowly bring the soup back up to a simmer,whisk in the cream and the roux until smooth and velvety.Serve i bowls garnished with fresh herbs or croutons,enjoy!! :)