Leek and Turnip Stoup with Kale

Kind of juicy like a soup, but thick like a stew, but no meat---is that a requirement of being called a stew? Anyway, I must have been thinking of Leek and Potato Soup, because that’s what I thought of the whole time I was eating it…and each time I ate it as left overs. The sweet velvety texture of the leeks and turnips and the slight crunch of the kale makes it a hearty comfort food. It warms the core without the starchy drowsy after effect. (Pictured with Chicken Breast)

Ingredients

I made a LARGE batch. But I recognize that everyone doesn’t cook like that. So I’ve put equivalent smaller portions for a smaller batch in [] at the end of each ingredient. Just be sure to stay consistent… follow the large numbers at the front OR the [small ones.]

A little Olive Oil

3 bunches of Kale, clean each leaf individually, the group back together and chop into ¼ inch strips across the rib(or smaller if you desire) [1 bunch]

14-16 medium Turnips, cleaned, peel off rough edges and diced small ½-1/3 inch cubes [4-6]

6 medium Leeks, cut off roots, separate and clean out sand, slice small until greens become course [2]

2 cups strong Chicken broth (see Notes) [1]

1 teaspoon Celery Seed [1/2 teaspoon]

2 teaspoon Cumin Seed [1 teaspoon]

1 TBLspoon Garlic Powder [1 teaspoon]

1 TBLspoon White Pepper [1/2 teaspoon]

1 TBLspoon Yellow Mustard Powder [1 teaspoon]

2 teaspoon dried Basil [1 teaspoon]

1 teaspoon Sea Salt, to taste [1/3 teaspoon]

Directions

In large stock pot, place Leeks with just enough Olive Oil to wet the bottom. Cover and sauté until Leeks are very limp. Stir in Celery Seed and Cumin Seed. Cover for another couple minutes, allowing the seeds to heat and release their flavor. Then add Turnips. Mix well and cover until heated through. Add Chicken Broth, White Pepper, Basil, Garlic, Yellow Mustard Powder and Salt. Cover and cook until Turnips are done (easily pierce with a fork.) Then fold in Kale. Kale cooks lightning fast, so after 2-3 minutes it takes to fold it in, it will be cooked. Serve Hot.

Abstinent Measuring

1 cup = 1 vegetable

Notes

Strong chicken Broth. The idea is maximum flavor with minimum liquid. If you are using homemade Chicken broth, stuff you save from the bottom of your own roasting pan, this is probably strong enough. Just increase the whole measure up to 2 cups if you start with less. If however you are using store bought, I recommend 2 cups water and 3-4 cubes or powder equivalent—so double strength.

Asparagus-Leek Soup

I love asparagus and leeks in stews and soups. They are great late winter –early spring vegetables that help detox the body for the new year. They are also a great combination added to any soup or stew and in this case, great in a soup of their own.

Ingredients
2 lb fresh Asparagus, cleaned and chopped into 2-3 inch pieces
3 stalks Leeks, cleaned very well, sliced thin
1 medium white Onion, medium chopped
5 stalks Celery, medium chopped
1-10oz package Frozen Spinach
Chicken Bouillon for 2 cups of water. Amount depends on manufacturer
2-3 cups Pure Water
Sea Salt, to taste
1 Tblspoon Olive Oil

Directions
Sauté Onion and Celery in a little Olive Oil until they turn soft and clear. Cover the pan for faster cooking. Add Leeks and Chicken Bouillon, then continue sauté until soft. Add Asparagus, Frozen Spinach and water. Cook at low boil until Asparagus is just turning done and Spinach is hot. Taste and add Salt as needed.

Abstinent Measuring
1 cup = 1 vegetable

Notes
1. Discard the tough ends (last 2 inches) of the asparagus stock.
2. Be sure to slice leaks lengthwise for a thorough cleaning. Sand gets trapped down between the leaves. Nothing worse then finding sand at the bottom of your soups bowl! .Also, use as much of the leeks as possible. The green leaves are great until the ends where they look darker green and “woody,” like only a cow would love..

Make It A Meal: Top 2 cups of the Asparagus Leek Soup with 2 oz of Asiago Cheese. It’s delightfully light but has a robust hearty flavor. Abstinent Measuring: 2 cup vegetable, 1 protein.