Immunity boosting

The storm that is upon us does not have a friendly name like most typhoons or hurricanes. It is causing panic, pushing common sense out of the race while there is a run on all antibacterial whatnots when the culprit is a virus. So let us fix our thoughts on what is unseen, since in this case it should be temporary. A virus, such as Covid 19, is much tinier than a bacteria and can not live by itself. Viruses need to attach to cells and commandeer the replication systems to duplicate themselves. It’s quite ingenious but always problematic. Antibacterial substances do not phase a virus; they lessen the effects of a bacterial attack. If antibiotics are overused, then the big bugs move in since they have developed immunity.

Immune system boosters….check out the things we grow from alliums (onions, leeks, garlic), spinach, dark blue fruits (aronia, currant), raspberries, red bell peppers, green vegetables, herbs and all the others. Everything that we grow or prepare has a purpose to protect health and even ramp up immune function from the packaging – our skin, to the gut – both our feeding trough and our disposal system! A marvelous creation which often has to put up with very questionable food for fuel.

I am drying leeks to reduce the frozen stock and to experiment with other recipes. They are delicious! Leek galettes were not whoopy. The potato stock is low – about 5 more rounds of potato leek soup before the final curtain on that recipe. So here’s to spreading the charm:

3/4 lb leeks, chopped; 1/2 cup celery, chopped; 2 T oil, 3/4 lb potatoes, cubed; 2 qt low salt, organic, free range chicken broth; 1 T thyme leaves; 1 – 2 tsp salt; 1 bay leaf; 1/2 lb carrots, diced; 1/2 cup cream; 1/2 cup milk.

Sauté the leeks and celery in the oil on low heat to slightly caramelize. Don’t walk away yet! Add the potatoes, chicken broth, seasonings and simmer for 5 – 10 minutes. Add the carrots and simmer for another 5 minutes. I like the potatoes to be soft and the carrots to be al dente. Remove from the heat and add the cream and milk. Taste for seasoning, depending on the type of broth it may need more salt.

One good leek deserves another!