Cleaning Out the Garden

In preparation for the frost, I decided it was time to dig up the leeks. I had planted 6, and all lived. 2 just hadn't gotten any bigger. So it is soup time. I decided to retry the potato leek soup.

3 tbsp butter
garden full of leeks (4-6)
2 small shallots cloves
1 clove garlic

Slice white parts of leeks, shallots and garlic. Fry in pot with butter for 20 minutes (maybe add shallots and garlic after 10 minutes).

3 potatoes
5 cups water
2.5 cubes vegetable bullion

Peel and slice thinly potatoes. Add with water and bullion to pot. Bring to boil, then simmer for 30 minutes. Stick silly puree device into pot until smooth.

Add 1/2 cup half and half to be Vichyssoise.

Chicken Pot Pie

This will be edited after I finish, but I got to go to homework.

1 4.5 lb chicken (would have bought smaller, but there was a discount on "soup chicken").
4 c chicken stock
water

Cut chicken into pieces and put in pot with stock. Add enough water to cover. Bring to boil, then simmer until cooked (clear juice when prodded, about 30 minutes). Pull chicken out to cool, cut into bit sized bits, discarding neck, skin and bones.

4 tbsp butter
1/2 c flour
2 c chicken stock (can use the stuff you boiled the chicken in)
1.5 c half and half

Melt butter on low heat. Whisk in flour, cook for 1 minute. Add chicken stock and half and half, cook for another minute. Be sure to scrap bottom constantly. Add meat.

2 tbsp butter
2.5 carrots
1 onion
1 purple pepper (from garden)
1 green bell pepper (bought at farmer's market 1.5 weeks ago, needs to go)
1 can mushrooms (almost through these, only one left now)

Fry vegetables together for awhile (5-10 minutes). Add meat mixture. You have filling. Except it is to meaty. Remember the last time you looked in the freezer.

1/2 bag stir fry vegetables with sweet peas

Dump in hastily cleaned out small pot. Cook in own freezer burn. Try to cut into smaller chunks, add to filling mix.

1 can crescent rolls

Seperate into 4 rectangles, smooth perferations. Add filling to center, fold over top. Cook at 350 for 20 minutes.

Freeze extra stock and filling.

Wonder what to do with the twice as much stock as I started with. Probably freeze for later uses. Umm? Any suggestions for chicken stock besides soup?