Soup Megamix | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Peel and crush the garlic. Peel and slice the onions and shallots. Trim, wash and slice the leeks.
2. Put the butter, 2 lugs of olive oil, the sage leaves (keeping 8 aside) and the crushed garlic into a thick-bottomed non-stick pan. Stir, then add the onions, shallots and leeks. Season with sea salt and black pepper.
3. Cover the pan with the lid slightly ajar and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes, stirring occasionally, until soft and golden.
4. When the onions and leeks are silky, add the stock. Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes. Skim off fat if you like.
5. Preheat the oven or grill to its maximum setting.
6. Toast the bread on both sides. Adjust the seasoning of the soup. Ladle it into individual heatproof bowls and set them on a baking tray.
7. Tear toasted bread to fit over each bowl like a lid, pushing it into the soup slightly. Grate some Cheddar over each bowl and drizzle with a little Worcestershire sauce.
8. Brush the reserved sage leaves with olive oil and place one on each slice of bread. Put the tray in the oven or under the grill until the cheese is bubbling and golden, watching closely so it does not burn. Carefully carry to the table.

Summarized from Jamie Oliver's video. Watch it for the details.

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