Make sure you wash the leeks really well—they are incredibly sandy. You don’t have to puree this soup, but I find the texture to be very rich and velvety if you do.
A food processor makes prepping this super quick, but if you don’t have one, you can just finally mince the parsley and the garlic. Don’t overcook your lamb— remember that the internal temperature ...
Enter for an opportunity to win an intimate and exclusive 10-day Italian adventure for two. Limited to just 32 guests, you’ll explore Rome and the Amalfi Coast with respected media figure Kevin ...
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