Just a month and a half after the event... School succeeded in stealing every single second of free time that I might have had since mid-February. Still, it'll be worth it in the end. At least, it had better!
When it comes to soup, there are two types that I would go for, if given the chance. The first is home-made leek and potato, and the second is Heinz cream of chicken. Simple as they both seemed upon initial inspection, I figured that I could give some home made soup a bash.
However, there were a number of things that I didn't factor in.
1) my inability to chop up anything like onions, leeks, spring onions etc without turning into a sobbing wreck (apparently crying over leeks isn't normal...) and
2) the slight inaccuracies/options given in the recipe - with even the slightest bit of skill, anyone would be able to decide whether or not to put in 8 or 10 leeks, as evidently it depends on the size of them. Regrettably, I am not in possession of the slightest bit of skill and so didn't adjust the water content accordingly.
In spite of the 'soup' ending up as more of a stew (affectionately termed a stoup, by the fam) and the mildly disturbing lack of green-ness, as the life seemed to bleed out of it, it did taste nice, and was the perfect winter warmer for those frosty February days.
Ingredients:
8-10 leeks, finely sliced (roughly 1cm rounds)
8-10 potatoes, diced
3 chicken stock cubes in 1 litre of boiling water
1) Sauté leeks and potatoes in butter in large saucepan until almost soft, for approx 15-20 mins.
2) Add chicken stock, cover and simmer, for roughly 45 mins. Note: I think that this stage may have been what caused the brown-ness - Imay have definitely burnt some of the veg by having the heat too high, and not stirring it every so often, to stop it from sticking to the bottom. My bad.
3) Mash or liquidise (prime opportunity for splash back burns...) and season to taste.
Alternatively, leave it super bland and just put some salt and pepper on the table - a safer option if you're anything like me and tend to lose control of your hand every single time you try to shake salt and/or pepper into food.
When it comes to soup, there are two types that I would go for, if given the chance. The first is home-made leek and potato, and the second is Heinz cream of chicken. Simple as they both seemed upon initial inspection, I figured that I could give some home made soup a bash.
However, there were a number of things that I didn't factor in.
1) my inability to chop up anything like onions, leeks, spring onions etc without turning into a sobbing wreck (apparently crying over leeks isn't normal...) and
2) the slight inaccuracies/options given in the recipe - with even the slightest bit of skill, anyone would be able to decide whether or not to put in 8 or 10 leeks, as evidently it depends on the size of them. Regrettably, I am not in possession of the slightest bit of skill and so didn't adjust the water content accordingly.
Ingredients:
8-10 leeks, finely sliced (roughly 1cm rounds)
8-10 potatoes, diced
3 chicken stock cubes in 1 litre of boiling water
1) Sauté leeks and potatoes in butter in large saucepan until almost soft, for approx 15-20 mins.
2) Add chicken stock, cover and simmer, for roughly 45 mins. Note: I think that this stage may have been what caused the brown-ness - I
3) Mash or liquidise (prime opportunity for splash back burns...) and season to taste.
Alternatively, leave it super bland and just put some salt and pepper on the table - a safer option if you're anything like me and tend to lose control of your hand every single time you try to shake salt and/or pepper into food.
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