Cruise Cuisine

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

While doing this we faced a few problems first off we didnt properly distribute the jobs so by the end of the class we were rushing through the work because we were running out of time because of this I belive some of the vegetable cuts were a little bit rushed. luckily at the end we finished in time but it would have been alot easier if we distributed jobs properly in the first place. In this lab I really learned and got a better understanding of the importance  of evenly distibuting work.