Potato-leek soup

Today's recipes:

• Contemplating dinner tonight: potato-leek soup. Slice three leeks thinly, chop one onion, chop garlic. Saute in butter until translucent.
• Add diced potatoes; saute briefly, then add chicken broth to cover. Simmer 20-30 minutes, until potatoes cooked.
• For slightly heavier soup, stir in one can condensed cream of chicken soup at end and heat through.
• Tip for cleaning leeks: remove tops, slice in half lengthwise, rinse under running water to remove dirt between leaves.

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Salsa verde

Today's recipes:

• The problem with Romance languages: salsa verde means very different things in Mexican and Italian cooking.
• Last week, I made some Mexican salsa verde: cover bottom of pot with water, add tomatillos and simmer until dark green.
• Puree with onion and garlic cloves. (Add roasted green chile, too, for more flavor! I used 2 Anaheims; New Mexico chiles weren't available.)
• Simmer again, about 30 minutes. Great for dipping, enchiladas, or simmering chicken in.
• For an easy entree, put 4 frozen burritos in a slow cooker, top with boneless skinless chicken breasts & salsa verde. Cook 4-6 hours.

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