Sam's Sweets

Ingredients

2 carrots, peeled and sliced

2 sticks celery, sliced

2 medium onions, peeled and roughly chopped

400 g leeks

2 cloves garlic, thinly sliced

400 g potatoes, peeled and cut into 1 cm dice.

2 tbsp. olive oil

2 tbsp. Chicken base

7 c. boiling water

Salt and pepper to taste

Instructions:

1. Cut the ends off the leeks, quarter them lengthways. Wash them under running water and cut them into 1 cm slices.

2. Place a large pan on high heat and add 2 tbsp. of olive oil.

3. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

4. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.

5. Put the chicken base into a pan and pour in 7 c. boiling water from the kettle. Stir until the base is dissolved, then add to the vegetables.

6. Add your potatoes. Give the soup a good stir and bring to the boil.

7. Reduce the heat and simmer for 10 minute with the lid on.

8. Remove the pan from the heat. Season with salt and pepper.

9. Serve like this or pulse until smooth using a hand blender.

Source: jamieoliver.com

Today in class we made Leek and Potato soup. What went well with our group was our production rate. What didn't go so well was our final product, I feel our group could have done better to make it look nicer. What we could have added to make it taste better would be more garlic.