Creamy Broccoli and Leek Soup with Potato Bread

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'Tis the season for creamy soups.  I knew I was on the right path, recipically speaking, when my inspired-cooking friend, Jim, was cooking virtually the same recipe on the same day, via facebook.  Sweet.  I am on the seasonal vibe.  Here is my take on a Cream of Potato-Broccoli-Leek Soup, served with a great crusty potato bread and broiled beef (marinated in red wine).  I purchased the bread from the Star Store in Langley, our local grocer.  They carry the wonderful Essential Bakery Bread, from Seattle.

Creamy Broccoli and Leek Soup

White Sauce: Melt 1/4 cup butter.  When melted, add 3 TBS flour.  Mix thoroughly, and add 2 cups milk.  Whisk until thickened.  Set aside.

Vegetables:

2 large leeks, chopped small

2 large heads of broccoli.  Separate stems from florets.  Peel stems at end of heads, to insure that they are tender, chop into small pieces. 

8 small to medium red potatoes, cut into 1/4's

3 TBS soy sauce

Sauté leeks in olive oil in a soup pan until they are very soft.  This will take 15 minutes +/-.  Add 5 cups of water, potatoes, and broccoli stems.  Cook for 20-30 minutes, or until very tender.  Add the broccoli florets, cook for another 10-15 minutes on a low boil, until soft.  Use a manual egg beater to puree the soup, leaving some chunks.  When the soup is cooked until soft, add the white sauce (above) and 3 LRG tablespoons of soy sauce.  Stir thoroughly, and cook for another 10 minutes, or until the soup has thickened.

Serve with Potato Bread, Green Salad, and broiled, red-wine marinated beef.

Herbed Clay Pot Chicken with Apples and Baby Potatoes

The apples, potatoes and herbs in this recipe add a unique and very October taste to the chicken. If you cook the chicken for more than 2 hours your apples will be mush, but the flavor is wonderful. If you prefer to actually eat the apples too, not just use them as flavoring, add them 45 minutes before taking the chicken out of the oven.

For the herbs I used garlic (pressed), diced rosemary, and fresh thyme. For one chicken you will need about 5 garlic cloves, 1-2 TBS diced rosemary, and 2 TBS fresh thyme (take leaves off the sticks). The herbs may be stuffed under the skin (on the breasts) and be sure to save a little to sprinkle on top of the skin.

Above: Here is the chicken, apples, potatoes, and herbs. Use some olive oil to rub the clay pot with prior to placing chicken in as it will prevent the skin sticking to the sides, which is rather hard to remove! Cook the chicken, depending on size and oven temperature: 1-4 hours. Be sure to check the chicken to make sure it is cooked thoroughly. The clay pot method of cooking ensures that the chicken will be very tender.