This is a wonderful recipe that is as easy to make as it is to savior    First a basic potato leek recipe, followed by an additional twist to it    Let’s start by boiling 1 lb of peeled and sliced potatoes and 4 leeks –  well washed and sliced into 1 inch pieces    Boil in 4 cups of water for about 15 minutes    Remove from heat and let cool    Blend the potatoes, leeks, cooking water, with 1 tsp finely chopped dill and 1 tsp finely chopped fresh mint, until it is smooth    Place the puree back on a low heat    Add 8 oz of chopped scallions (green onions) and cook for another 10 minutes    Sprinkle with parsely and serve (should be good for 4 servings)    Here’s the twist – instead of adding scallions to the heated puree – try adding an additional cup of finely sliced celery     Simmer for 5 more minutes and serve    A Tbsn of lemon juice and some finely grated zest of lemon are always welcome on top of the soup

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