Lunch, if I'm home, is usually a soup of some kind. Today it was celeriac, parsnip and leek. I chose the ingredients purely because that was what I had in the fridge, but it turned out very good. When putting leeks in a soup, I usually keep back a little of the tender inside leaf to finely slice and scatter on the top. The heat of the soup starts to cook it but it still has bite and pungency.
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