Leek and Potatoes Soup


Minoo picked a theme of leek for this week’s South Arm Multicultural Community Kitchen.

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The first recipe is Leek and Potatoes Soup from Jamie Oliver. We served the soup as it is. Alternatively, you can pulse the soup using a hand blender or liquidizer until smooth.

Ingredients

  • 2 carrots, peel and dice
  • 2 sticks celery, dice
  • 2 medium onions, chop
  • 2 cloves garlic, minced
  • 400g leeks, chopped
  • 400g potatoes, dice
  • olive oil
  • 2 organic chicken or vegetable stock cubes
  • sea salt
  • freshly ground black pepper
  • 1/2 teaspoon dried thyme

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Source: Jamie Oliver


Instructions

008Cut the ends off the leeks, quarter them lengthways, wash them individually under running water as leeks may have dirt or sand in between the leaves.
054Place a large pan on high heat and add 2 tablespoons of olive oil. Saute onions and follow by garlic.

Add all chopped vegetable except potatoes. Mix with a wooden spoon. Cook for a few minutes until onion and leeks are golden.

Season with thyme.

057Add potatoes and 1.8 litres of boiling water.
059Stir in chicken stock cubes until dissolved. Bring to a boil. Reduce the heat and simmer for 10 minutes, covered or until the carrots have softened.

Season with salt and pepper.

063Minoo used an organic chicken boullion cubes.

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