I have a great news, something I just have to share with you my dear friends!
First, I'll be attending the Food Blog Forum in sunny Orlando, at Walt Disney World the weekend of March 17th! I feel honored that I was invited to be there with some of the top food bloggers, food photographers, cookbook authors, web designers and others. This is a first time for me and I am very excited about it. I promise to bring back a lot of pictures and great story. Can't wait to meet all the wonderful people from everywhere.
Second, I've got featured with my photo of Baked Scallops with Cheese and Wine Sauce on The FoodPornDaily. And this is my 7th time, I am so happy!!!!
I have many pictures for you today and the lovely spring soup recipe with purple potato chips.
Happy St. Patrick’s Day! I'll be back on Monday -))
- 2 tablespoons olive oil
- 2 leeks, white parts only, thinly sliced
- 2 1⁄2 cups green beans cut into 2-inch pieces
- 2 1⁄2 cups small broccoli florets
- 2 medium zucchinis, sliced
- 5 cups vegetable stock (or water)
- Salt and freshly ground pepper
- 4 tablespoons minced cilantro
- 3 purple potatoes, thinly sliced
- olive oil to fry
Warm the oil in a pot over medium heat, and cook the leeks for a few minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Add the broccoli, zucchini and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.
In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt.
When the vegetables are tender, puree in batches in a food processor or blender or put through a vegetable mill.
Return the milled vegetables to the pot. Season with salt and pepper to taste cook, stirring, over medium heat for 5 minutes more. Sprinkle with cilantro, and serve with chips and Irish soda bread.
As I mentioned, Something Green for Good Luck!:)