Tattie and Leek soup

Guys, welcome to the first episode of the Singles Cookbook. What we're going to do is start the first episode with some

soup

. A nice and comforting winter, uh, delights, this is Tatian Leek, all the way from Scotland. We are going to start with the pot already lit with water. Now what we are going to use to flavor the

soup

are ham broth cubes. Now these recipes that we are going to review should have things that you already have. in your cupboards, so we're going to have one, these are just the usual ones, nothing fancy, nothing special, ham stock cubes, two, three, four and five.

Now, this recipe is really simple, we just put everything in a large pot. What we're going to do is help the process, so I'm just going to cut them into smaller pieces so they dissolve a little faster and make our lives a little easier when the time comes to do it. salty so be very careful to always taste as you go so they leave now this is potato and

leek

but one of the main ingredients we have is carrots so we're just topping off the tail obviously these are already They have been cleaned and peeled, so now let's get rid of these ends.

Now I have six carrots to start with, depending on how you like your soup, you can cut them into chunks or cubes, however you like. I think it's the best way to However, this is great if we just split them up and sections cut them quickly into cubes, like I said, you can have it on the desks, you can have bigger chunks this way while the soup is cooking and breaks, you can actually do it nice and easy. and it will be broken down into sections so you may have missed out on that, just letting you know I'm not a rom gordon ramsay, I'm not a professional chef, what I am is just an old fashioned home kick so I decided to make some homemade stuff that you know what you're putting into it, it's easier if you're counting calories if you know what goes into your eating day in this teen, you never know as the series develops, these recipes will guide you along with seasonal party foods, it depends on how we get one, so as you can see these are very roughly diced, not very uniform, it doesn't bother me much, but this soup is a family favorite, so along with the stock cubes you've used, simply place them in the pan.

I'll show you the pan once we're up and running right now, although it's all about preparation, so next we have the onion, so again it's already peeled, we're just going to take the end off and take the end off now again depending. about how you want to cut, I agree with the edge pieces on my suit. If we just cut, maybe we can be a little fancy and then cut thin, always look for the flat edge or this is a little less careful with your knives just cut big circles, I always want to say, keep your fingers away, put them back down and again, just cut along the green and then cube again, cutting into big chunks, nothing too fancy, so we've got an onion in there and what are we going to do. just cover until, again, big chunks, small chunks, it doesn't really matter, it's completely up to you if you're going to blend it at the end, which I know a lot of people do to thicken soups, I'm not going to do.

In this one I prefer a thinner soup, but then you just cut them into larger cubes, it doesn't really matter, all you're doing is flavoring the broth. Now that we have the onion, now we are going to make

leek

s. which is the name of the dish, we're going to get rid of this new leak on the top and the tail, which is also part of the onion family, we're going to take the outer layer off of it and make sure it's nice and clean now with this What do you want to be. What you are doing is just shredding it again, however you feel comfortable cutting, keep cutting, you will see that this setup is not the best.

I apologize for that, it's all about the food, not the actual assembly, again depending on how you prepare the vegetables you may cut it thinner, oh just make more incisions, so, like the onion, I what we're going to do is have two leeks, so again the top tail let me remove this outer layer once again, making sure it's clean so there's no background noise. He's my son. He loves these dishes that we're going to cook here, so any single parents watching, we have picky eaters. It's a great way to give your kids a lot of agent without them really knowing what a potato is again. these have just been washed and peeled here we go to four cubes now I know people will scream about this and say you should burn your vegetables from sweating bring me back I'm not a professional chef this is how I was taught.

So I know it works and that's what I want to show you, just nice simple recipes, and there's nothing wrong with takeout, they serve a purpose, but if you have a little bit of time, that's all you need. again. It may be large in small pieces of potato, some will break down in the cooking process, it is almost whole, again, none of these are fancy products, they are just one of the normal ground potatoes that people have in their drawers or in your refrigerator. There's nothing like a good full soup on a cold winter day and those days are coming so I keep shopping.

If you get to a point where your cutting board, as you can see, is sliding all over the place, it won't get too big. too full, especially with the potatoes, they won't fit you again if you want, the cutting technique is not the best, it doesn't really matter, yeah, let me get rid of this last potato to go, so this suit usually lasts a couple of days once my teenager gets along with so many friends he usually leaves the same day so now in the pot you can see everything is fine and he easily fills a bunch of vegetables with five a day so I What we will do now is leave. that on low heat give a quick order to the place now as I mentioned before with the bouillon cubes you have to be careful which one you buy, I tend to have a lot of salt and not like that, all we're going to do At this point, we're just going to add a little bit of salt and we will add a little black pepper.

It's okay, you can use a crack or a normal table saw. I know everyone has the normal little tub of ground dirt. black pepper already at this point your seasoning to taste remember you can always add more but you can never take it away so we're going to leave that out now as you can see nice and healthy and we'll get back to it oh peppa got me nose we'll get to that boiling point and we'll come back in a moment, so as you can see, this is now coming to a boil, let's take that one now, we'll leave it, yeah, bring it to a simmer, stir it quickly periodically. just leave that for a bit, we will come back and visit you hello