Ellis Potage w/ Pesto Biscuits

serves 4 - 6

2 cups chopped leeks, whites & tender greens only
1 tbls canola or veg oil
3 cups diced celery with some leaves
2 tsp sea salt
1 tsp dried tarragon
1 carrot, peeled and in a few big chunks
3 cups peeled & chopped potatoes
1 cup peeled & chopped apple
2 bay leaves
1 large peeled garlic clove
4 cups water
1 cup milk or cream
2 tbls Neufchatel
1 tsp fresh lemon peel
1/2 - 1 cup COOKED brown rice

in a soup pot:
saute leeks in oil, 5 min.
add celery, salt, tarragon, 5 min
add carrot, potato, apple, bay leaf, garlic & water
bring to a boil, lower & simmer until potatoes are done, 20-25 min

fish out carrots with a slotted spoon
add milk & Neufchatel
in batches puree
stir in lemon peel & rice
season & serve piping hot.

served with Pesto Biscuits
(see recipe for pesto)