Leek, Apple and Potato Soup
A great soup for all cold nights. Be aware that fresh leek contains barrel loads of dirt and needs a thorough wash. (for cleanliness cut first then wash.)
Deep fried strips of leek are the perfect garnish for this dish

Serves 4-6

Ingredients
30ml / 2 tblsp olive oil
4 garlic cloves
2-3 large leeks
2 onions,
400g / 14oz potato
2 apples
570ml / 1pint milk
chicken or vegetable stock
1/4 bunch parsley
salt and pepper
reserve julienne leek for garnish

Mise-en-Place:
chop garlic, wash and slice leeks, slice onions, roughly dice potatoes and apples, mix stock and milk together.

Method:
Add oil to saucepan and heat,
Add garlic and brown off,
Add onion, leek and brown off,
Add potatoes, allow to colour,
Add remaining ingredients,
Blend.

Adjust:
This soup should be creamy and rammed full of flavour.
To intensify flavours add salt and more stock,
For more depth add pepper,
If soup is too thick, thin down with milk

Presentation:
Serve in a deep soup bowl with a slice of crusty or garlic bread.
Garnish with deep fried leek.
Aim to create a small pile of the fried leek for added height

Cowboy Trick :
Soup starting to burn? This soup is particularly thick so if you do accidentally leave ir to boil without stirring for some time it is quite likely to 'catch' at the bottom of the saucepan and so begin to burn.
To fix: Do not stir burnt sediment at bottom of saucepan as this will distribute the burnt flavour throughout the soup and then you'll truly be screwed! Simply pour the soup from the burnt pan and into another leaving the burnt sediment behind. Adjust the flavouring as required.
Really, really burnt soup and you have no option but to serve it? Add a shot or two of black espresso, the coffee flavour hides the burnt aromas...just remember I certainly didn't tell you this tip.

Chef Tip:
In a rush, got a lot of other dishes to worry about and don't have time to watch the soup? Place very roughly chopped garlic, leek and potato in hot oven to brown off. Throw all the remaining ingredients into a saucepan to gently simmer. Once the ingredients have softened and cooked in the oven sling them into the saucepan and blend.
Remove top third of the leek, slice in four (keeping the root intact!) this then makes the leek easier to wash
Once washed slice
Brown off the garlic
Brown off the leek and onions. More colour means more flavour!
Add remaining ingredients
To garnish cut whole leek into finger lengths (for julienne)
Cut each length of leek into half then each half into strips (known as 'Julienne') Deep fry or slow roast for the perfect garnish.