MINTED CARROT AND CELERY SOUP

Directions

1. Trim each leek, cutting off the head and the tough green parts. Then separate the leaves, and immerse them in cold filtered water. Add 3 tablespoons of the kosher or sea salt, and let stand for a half hour. Then rinse with cold filtered water, filtering out any impurities.
2. Immerse the sprigs of mint leaves in cold filtered water. Add 2 tablespoons of the kosher or sea salt and let stand for a half hour. Then rinse with cold filtered water, filtering out any impurities.
3. Trim and peel each carrot. Then using the peeler, shave each one, depositing the delicate carrot shavings in a large heavy-bottomed pot.
4. Cut the leeks into approximate 2" squares, and add to the pot.
5. Trim the celery stalks, dice them, and add to the pot. Shave each parsnip and parsley root, depositing the shavings in the pot.
6. Add cold filtered water to cover, heat the pot and bring to a boil. Once it is boiling, add the chopped mint leaves, cover the pot and simmer for 2 hours, taking care to make sure the water doesn't entirely evaporate.
7. Remove the pot from the heat and serve.