SOUP: Late Autumn Garden Soup I: LEEK BROCCOLI CELERIAC Clean and cut 1 cup leek. 1 1/2 cups broccoli, cut into about 1 inch pieces 1/2 large celeriac, peeled & sliced thin and narrow (can substitute 4 stalks celery) few small sweet peppers (or 1/2 large sweet bell pepper) If you are vegetarian, and use boiling water below instead of stock,add: 1 carrot, finely sliced, 1 new potato with skin, finely chopped; Can also add, if you have any left: 1/2 c summer squash, 1/2 c kohlrabi diced Can also add 1 small sweet onion (small, don't want to overpower the leeks) On central element, Stir-fry all in large diameter heavy non-stick or cast pan, using 1-2 T oil or butter, til vegetables would be ready for eating as stir fry. I use a wooden spoon for this purpose. Make (or heat)* and add 4 c chicken stock/buillion (Better than Buillion, or Kitchen Basics work fine...haven't used but am told Pacific (something) is good also); or, if you are vegetarian, add 4 c.boiling water*, if you added extra vegetables above; if you did not add extra vegetables above, add 4 c. vegetable stock. Add 1 T fresh parsley, 1/8 tsp tumeric (optional). If you used vegetarian recipe with extra vegetables rather than stock, add pinch cayenne pepper, and grind black pepper to taste; Cook to boiling. Blend with stick blender to desired consistency. Serve hot, in soup bowls warmed on stove. My suggestion: Try it as above first. It really does not need milk product. For a slightly heartier soup on a cold day, or for calcium: Cream variation: Use 3 1/2 cups stock or water instead of four; after soup boils, stick blend, cut to simmer (place on highest element or one of the soapstone tops, depending on how hot your stove is) and add 1/2 cup either skim, 1%, 2%, whole milk, or light or heavy cream depending on your preference. Heat the soup to a simmer. Serve hot. *You can heat the water or stock on the stove on the left element before adding, or add cold and simply heat the soup a bit longer to boiling. This makes a great meal on a cold autumn day, especially if served with crackers and Cabot 3 year cheddar. Next up: Autumn Soup II: CARROT LEEK Autumn Soup III: FALL VEGETABLE CHICKEN CASSEROLE Which do you want next?