Tonight I cooked Ina Garten’s Vegetable Provencal Soup. I followed her recipe except for using store bought pesto instead of her use of pistou. I even got a neighbor to lend me some saffron, paying them back later. I did not add any cheese but I did use red potatoes instead of boiling potatoes. Recipe ingredients:
2 tablespoons good olive oil 2 cups chopped onions (2 onions) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) 3 cups 1/2-inch-diced carrots (1 pound) 1 1/2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 3 quarts homemade chicken stock or canned broth 1 teaspoon saffron threads 1/2 pound haricots verts, ends removed and cut in 1/2 4 ounces spaghetti, broken in pieces
I served the soup up and after a few bites I noticed the sandy/gritty feeling that told me something was terribly wrong.
I washed all my vegetables, peeled my carrots and right now all I can assume is that the leeks still had grit on them. Is there a more effective way to clean leeks off?
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