{"id":1523,"date":"2010-11-02T00:53:44","date_gmt":"2010-11-01T16:53:44","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1523"},"modified":"2013-05-02T12:21:43","modified_gmt":"2013-05-02T04:21:43","slug":"potato-and-leek-soup","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1523","title":{"rendered":"Potato and Leek Soup And A New Toy From Sainsbury"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" title=\"Potato and Leek Soup\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Potato-and-Leek-Soup.jpg\" width=\"650\" height=\"431\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\">A basil plant! It cost us GBP1.19, which, we thought was reasonable, but that is assuming it doesn&#8217;t wilt within a week and the seedlings do continue to grow. It was an interesting experience for the both of us, primarily because we&#8217;ve never consumed anything freshly plucked from a plant, and also because we&#8217;ve never taken care of anything else other than ourselves.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">We decided to cook this dish because of the memorable taste that lingered after the visit to the Beamish Museum. I can still vividly remember the taste, inside one of the cottages, in the hearth of the fireplace where a warm fire was cooking up. The friendly servant was cooking this dish using the most traditional method: a ceramic pot hung over the crackling logs with bubbling broth ready to serve the guests.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Potato: 1 big piece, diced<\/li>\n<li style=\"text-align: justify;\">Chicken stock cube: 1<\/li>\n<li style=\"text-align: justify;\">Salt: 1 pinch<\/li>\n<li style=\"text-align: justify;\">Boiling water: to cover potatoes<\/li>\n<li style=\"text-align: justify;\">Butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Onion: 1 small, chopped finely<\/li>\n<li style=\"text-align: justify;\">Leek: 1\/2 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Mixed vegetables or cauliflowers: 3 tbsp, defrosted<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Powdered coffee creamer: 2 heaped tbsp<\/li>\n<li style=\"text-align: justify;\">Ground black pepper: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Corn starch mixture: 1 tbsp corn starch + 2 tbsp water<\/li>\n<li style=\"text-align: justify;\">Basil leaves: 4, chopped<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add diced potatoes, chicken cube and salt in boiling water. Microwave on high heat for 5min.<\/li>\n<li style=\"text-align: justify;\">While microwaving the potatoes, heat up a saucepan and add butter.<\/li>\n<li style=\"text-align: justify;\">Add onions and stir fry 2min till transparent.<\/li>\n<li style=\"text-align: justify;\">Add leek, mixed vegetables and salt. Stir fry 1min.<\/li>\n<li style=\"text-align: justify;\">Mash microwaved potatoes into chunky bits.<\/li>\n<li style=\"text-align: justify;\">Pour potatoes and stock into saucepan. Add creamer and leave it to cook on medium heat for 15min.<\/li>\n<li style=\"text-align: justify;\">Mash the rest of the vegetables till desired consistency is achieved.<\/li>\n<li style=\"text-align: justify;\">Add more salt if necessary and pepper to taste.<\/li>\n<li style=\"text-align: justify;\">Add corn starch mixture to the soup and stir for a while before switching off the heat.<\/li>\n<li style=\"text-align: justify;\">Garnish with basil leaves and serve with dry bread, croutons or biscuits.<\/li>\n<\/ol>\n<p><strong><em><\/em><\/strong><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Basil-Plant.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Basil Plant\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Basil-Plant.jpg\" width=\"500\" height=\"562\" \/><\/a><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Blend the soup in a soup blender after step 9 if you prefer a creamier texture (or want to impress). I personally prefer to have more chunks in the soup.<\/li>\n<li style=\"text-align: justify;\">Use drier types of bread so that it can easily soak up the soup and chunky bits.<\/li>\n<li style=\"text-align: justify;\">Milk can be used in place of the powdered creamer, but using the powdered version makes the soup taste creamier, thicker and more fragrant!<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 &#8211; 2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1523\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>A basil plant! It cost us GBP1.19, which, we thought was reasonable, but that is assuming it doesn&#8217;t wilt within a week and the seedlings do continue to grow. It was an interesting experience for the both of us, primarily &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=1523\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":1525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[105,31],"tags":[],"class_list":["post-1523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english","category-soup"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"A basil plant! It cost us GBP1.19, which, we thought was reasonable, but that is assuming it doesn&#039;t wilt within a week and the seedlings do continue to grow. 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