Flexibility in any dish is a blessing for a cook dinner. If a dish tastes nice whether or not served scorching or room temperature; scrumptious with meat or with out; takes benefit of equally flavored however totally different greens, all these make it simpler for a cook dinner. One can look within the fridge, the backyard, a farmer’s market or the produce part of a retailer and swap round elements utilizing ones simply at hand. Seize a flexi-recipe like this one and off you go.
The one factor you need to need to make this soup is boiled potato. It might even be leftovers. Proper now, my homegrown potatoes are sprouting in storage. I maintain them chilly and at the hours of darkness, however they know it’s spring, and I can use them up or spend time snapping sprouts off to maintain them just a little longer, or truly, do each.
The recipe requires leeks, however since they’re within the onion household, onions, scallions and leeks all work regardless of barely totally different flavors. I used homegrown onions that are additionally sprouting, slicing the inexperienced tops as in the event that they have been scallions, and peeling away the marginally wilted outer layer to get into the agency onion inside. If it have been fall, I’d positively use leeks.
