Cooking with Michy

Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.

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

Review: This soup tasted so good, although it tested our knife skills it was very smooth soup. This soup although was amazing it had one problem, we diced the potatoes a little too big causing them not to soften up enough, I found them a little to crunchy. Although for that slight mistake I think what helped us accomplish this soup was our team work. We did this by deciding who is doing what and going and doing that task to the best of our ability’s. The one thing I would do to make this recipe it to make sure you know how to dice potatoes so that they are the right softness in all if the cubes so that you can get the best turn out from your soup. In the making of this soup I learned how to control and cut many different shapes and sizes of vegetables. This game me a lot of experience in becoming a better chef with the knife. All in all this soup looked and tasted amazing. Very proud of my group!