Subj : Potato-Leek Soup In Bread Bowls
To : All
From : Ben Collver
Date : Sat Jun 22 2024 08:20 am
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Title: Jill's Potato-Leek Soup In Bread Bowls
Categories: Soups
Yield: 4 Servings
MMMMM----------------------------SOUP---------------------------------
2 lg Potatoes; peeled and diced
2 lg Leeks; thinly sliced
4 c Chicken broth
1/2 ts Salt
1/4 ts Pepper
1/4 c Heavy cream
1 ds Nutmeg; grated
1 tb Dried parsley flakes
MMMMM------------------------BREAD BOWLS-----------------------------
4 Round loaves of white or
-sourdough bread; unsliced
2 cl Garlic; peeled and crushed
4 tb Olive oil
In large pot, combine potatoes, leeks, chicken broth, salt, and
pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20
minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in
blender or food processor with about 1/4 c broth and process until
smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot
prepared bread bowls. Sprinkle with parsley.
Bread Bowls:
Cut tops from round loaves about 3/4" thick to make "lids". Using a
sharp knife, cut around inside of loaf leaving 3/4" edge for the
"bowl". Hollow out the center. (Save removed bread to make croutons,
breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with
garlic and brush with olive oil. Bake lids and bowls on cookie sheet
at 350°F until slightly toasted. Serve soup in bread bowls.
Recipe by Jill McQuown
Recipe FROM: <
https://web.archive.org/web/20170328104834/
http://recfoodcooking.org/sigs/Jill McQuown/
Potato-Leek Soup in Bread Bowls.html>
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