Turkey Leek Soup

Maybe I am cheating, but the first winter vegetable I am cooking is a leek. When using a leek be sure to partially slit the leek vertically so that you can get to the the inside of the leaves as dirt hides there and needs to be washed. I have been making this recipe for about 35 years and the only constants to the soup pot are leeks, broth from the Thanksgiving turkey and vegetables. Today I used turnips, frozen mixed vegetables, a potato,  shredded cabbage, and some leftover corn.  So my recipe for today is in a 5 qt. dutch oven
2 leeks, sliced thinly-- saute in 1-2T of fat
4 stalks of celery sliced
1 pound frozen mixed vegetables plus leftover corn
1 c. shredded cabbage
1 potato, diced
1 turnip, diced
1-1 1/2 qt. turkey broth
1c. shredded leftover turkey
Salt and pepper to taste
Bring to a boil and simmer for at least 2 hours, this is better when it simmers for 4 or more.  This is a wonderful way to clean the refrigerator and freezer of odds and ends.  Since many of the vegetables are strong on flavor I use no herbs beyond salt and pepper.  This a special way to end the holiday season as well as having a warm simmering soup on a cold winter's day.   This could and does get made whenever a long simmering soup is needed in winter with using chicken broth instead of turkey. Today's large soup, probably about 10-12 servings, will be frozen to take to a friend after surgery next week as well enjoying several quick meals in the days ahead.

Cooking the Midwest Garden

This year I propose to cook and eat every vegetable, fruit and herb found in a midwest garden. A guide to the produce by season will be Marian Towne's A Midwest Gardener's Cookbook (Bloomington, In: IU Pr., 1996). This week I plan to cook kale and leeks.  Stay turned for the recipes, tips, and how each one tastes.