Potato Leek Soup
 
4 cups vegetable broth
 
1 1/4 lb Yukon Gold Potatoes
 
3 – 4 leeks sliced into 1/4 inch slices, using both the white bulb and tops
 
4 cloves garlic
 
1 medium white sweet onion
 
1 tablespoon butter or olive oil
 
1/2 cup heavy cream or soy milk
 
1/2 tsp chervil
 
2 tablespoons parsley
 
Salt and Pepper to taste
 
 
 
 
 
Combine broth, potatoes, leeks, garlic, salt and pepper and simmer until the potatoes and leeks are done.  Sauté onion in butter or olive oil until onion is translucent.  When potatoes and leeks are done, add cream, chervil, parsley and onion with butter.  Simmer until warmed through and serve.
 
 
 
Mushroom and Leek Soup 
1/2 cup butter or olive oil
 
2 bunches of leeks
 
1/2 lb mushrooms chopped
 
1/4 cup flour
 
1 teaspoon salt
 
Dash cayenne pepper
 
1 cup vegetable broth
 
3 cups milk (we use soy milk)
 
1 tablespoon dry sherry
 
1 tablespoon lemon basil
 
 
 
 
 
Wash leeks very well – slice using tops and white bulb.  In 1/4 cup of butter/olive oil, sauté leeks until tender but not brown.  Remove and set aside.  In the remaining butter, sauté mushrooms until soft - about 10 minutes.  Blend in flour, salt and cayenne.  Gradually stir in broth and milk. Cook, stirring until mixture thickens and comes to a boil.  Add leeks, sherry, lemon basil, salt and pepper to taste. Simmer 10 minutes.  Serve with a sprinkling of parsley, if desired.
 
 
 
Tomato Leek Soup 
1/2 cup butter or olive oil
 
3 leeks
 
2 lb tomatoes; peeled and chopped
 
1/2 cup fresh basil
 
1 teaspoon salt
 
Dash cayenne pepper
 
5 cups vegetable broth
 
3 cups milk (we use soy milk)
 
 
 
 
 
Boil leeks in vegetable broth for 5 minutes.  Reduce heat, add tomatoes;  simmer 10 minutes.  Stir in seasonings.
 
 
 
Lentil Leek Soup 
1/2 lb dry lentils
 
8 cups vegetable broth
 
1/4 cup olive oil
 
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
 
1/4 teaspoon Tabasco Sauce
 
2 cups of chopped and well washed leeks.  
3 cloves pressed or minced garlic
 
1 tablespoon fresh ginger, peeled and minced
 
1 teaspoon soy sauce
 
1/2 cup dry sherry
 
 

Place lentils in a large bowl. In a heavy saucepan, bring 6 cups of stock to the boil and pour over the lentils. Let the lentils soak 15 minutes.

Meanwhile, in a heavy saucepan over medium-high heat, heat the oil. Add the Tabasco sauce and stir for a few seconds. Then add the leeks and lightly sauté 3 or 4 minutes, to soften. Add the ginger and garlic and sauté, stirring, another 2 minutes. Add the lentils and the stock from the bowl, plus the remaining 2 cups of stock. Simmer until the lentils are just tender, but not mushy, about 25 minutes. Remove from heat and add soy sauce and the sherry. Adjust seasonings to taste. This recipe will produce 6 large servings.