LEEKS

Cream of Celeriac Soup and Onion Soup

2 C chopped onion or leeks 4-5 C chicken or vegetable broth
3-4 C chopped celeriac light cream (optional)
2 C chopped potato w/ skin salt and fresh ground pepper
3 T butter

Melt butter in soup pot. Stir in onions, cooked until translucent. Add potatoes and celeriac. Add 4 C broth, bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Puree in a blender (or hand mash in pot for chunky version). If very thick, thin with cream and additional broth. Season with salt and pepper. Makes about 8 cups.

POTATO LEEK SOUP

This is perfect for cool fall evenings. Scrub potatoes, do not peel and cube into small pieces, about 5-6 cups. Slice 2 leeks (I use the green parts too nearly 1/2 way up to the leaves) Sauté in olive oil. Optional: to make a leek-kale- potato soup, finely mince one bunch of kale and wilt with the leeks. Add potatoes, 1 T salt, 1 t pepper. Cover with water. Bring to a boil and simmer for 45 minutes. For a perfectly smooth soup, puree in a blender, if kale was added, it will be a beautiful shade of green. For the chunkier version, which we prefer, simply mash by hand in the kettle with a hand masher. Add 2 C whole milk or half & half cream plus the addition of about 2 C shredded sharp cheese is a great addition. This is our daughter Amelia's favorite soup and I make it often in season.

PUREE OF WINTER GREENS

4 C chicken broth
3 T canola or butter
1-1/2 chopped kale
1 C chopped collards
2 C shredded cabbage
4 onions or leeks, chopped
3 T flour
1-2 C low-fat milk
Salt & pepper to taste.

Bring broth to boil in saucepan. Add all greens. Simmer covered and cook until tender. Cool slightly. Puree in blender or food processor till smooth. Return pureed mix to pan and keep on low. In another pan, blend oil and flour and cook until bubbly. Add 1 C milk and cook until thick, stirring constantly. Fold milk mix into greens mix. Add more milk if too thick, should be a thick soup. Season to taste with salt and pepper.

SPINACH-LEEK-POTATO SOUP

2 leeks
1 pound potatoes, scrubbed & cubed
4 oz shitake mushrooms
1 t chopped rosemary, 1/2 t dried
2 T olive oil
Salt & freshly ground pepper
Parmesan cheese
5 C vegetable or chicken stock
1/2 pound of spinach (one bag), chopped

Chop leeks and rinse well. Remove and reserve mushroom stems; cut mushroom tops into thin strips. Heat oil in soup pot. Add leeks, mushroom stems and 1/4 of the mushroom strips; cover and cook over medium-low heat until leeks are tender, about 20 minutes. Add 2 C stock; bring to a boil. Add spinach; cover and simmer 5-6 minutes. Puree this mixture in blender or food processor. Return puree to the pot. Stir in remaining stock, bring to a simmer, and add potatoes, remaining mushroom strips, rosemary, and salt to taste. Simmer, partially covered till tender, about 15-20 minutes. Season to taste with pepper and additional salt if desired. Serve each bowl with Parmesan cheese.
Makes 4-6 servings.

TERRA'S THREE BEAN CHILI

Can be made vegetarian or with meat, both are delicious.

Chop an entire celery (with leaves also)
1 C sliced /diced leeks (use some of the green stalk )
2 C sliced carrots
2 green pepper, diced
5 cloves garlic, minced, use less if you want.
1 or 2 Hungarian hot wax peppers, remove seeds and dice
1-2 lbs ground beef optional)

Sauté beef with all vegetables and 1/4 C olive oil for about 15 minutes. Add 1 quart of tomatoes canned or fresh, 1 qt water, 4 veggie or beef bouillon cubes or stock instead of water. Add 1 can (2-1/2 lb ) red kidney beans, 1 can black beans and 1 can pinto beans. Of course you may precook these beans from scratch as I do when able. This is a time saver to use canned. Add 3 T chili powder, 1/2 t pepper and 2 t salt. Should be very thick; add more water if needed at this point, just to barely cover. Bring to a boil and then simmer one hour. This makes a large pot. I am a very busy woman and I figure if I am in the kitchen making something tasty, I make a lot and freeze in smaller batches or give away to friends/family. Do not add the hot wax peppers if you like it milder. Use jalapeno if you like it rippin hot.. All soups have a wonderful taste after aged/chilled for a day or two.

LEEK "PIE"

4 potatoes 1/2 teaspoon salt
6 leeks 1/4 teaspoon pepper
1/4 cup butter 1/3 cup grated sharp cheddar cheese
2 tablespoons flour
2 cups milk

Peel and slice potatoes thinly. Spread half the potato slices in a well greased casserole. Slice the leeks thinly, and arrange over the potato layer. Cover with the remaining potato slices.

In a heavy sauce pan, melt the butter. Blend in the flour. Stir in the milk, and blend well. Bring to a boil, and remove from the heat. Add salt, pepper, and cheese, and mix well.

Pour evenly over the potatoes, cover tightly, and bake at 350 degrees F for about 45 minutes. Remove cover, sprinkle with a little more grated cheese, dot with butter, and continue baking for about 15 minutes, or until lightly browned.
Serves 4-6.