Lemon Garlic

Steam the onion briefly in the oil. Cut the leek into oblong pieces, dice the celery and add them together with the finely chopped salt, celery leaves, pepper and a little bit of juice of a lemon and finally add 1 to 2 cups of water. Cook on low heat for about 1/2 hour. Melt maizena (cornstarch) with the remaining juice of one lemon, add 2 tbsp of water and stir all together into the leek. Again lightly bubble for 2 min.

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