Lunch: Leek Soup and Vanilla Chocolate Chip Custard...

 Leek soup is easy and good!

This is an approximate recipe as I didn't measure, gulp.

12 cups chicken bone broth

2 large leeks, soaked in water and cleaned, sliced -tops too!

1 large carrot, finely chipped

5 potatoes, peeled and diced

2 t minced garlic

(The seasonings are approximate, but if you use these in the right proportions with chicken bone broth, you get a soup that tastes almost like Campbell's!)

Rosemary (about 3/4t)

Thyme (about 1/2 t)

Sage (about 1/4 to 1/2 t)

Fresh Ground Black Pepper

Sea Salt to taste
Simmer for about 40 minutes and beat 3 egg yolks in a small glass bowl.

Scoop out one cup of hot broth and beat in to the yolks, then add back to soup pot and cook 10 more minutes.

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We served the soup with this custard.

I offered to make Chocolate-carob Custard but they asked me to try Vanilla with Chocolate Chips! I'm game!

This one is made-almost- the same way!

6 eggs
1 cup of cane sugar (you could reduce this to about 2/3 cup and still be sweet)
2 cups milk
1/2 cup plain flour
pinch of salt
2 t vanilla (just 1 if not using carob)
Spray 2 pie plates. (May flour if you want a more crust-like bottom)

Pour into pie plates and sprinkle in 1/4 cup chocolate chips in each plate.

(They will sink.)
Bake at 350 for 30 minutes!

Cool slightly before slicing.