potato leek soup in bread bowls
 
 
4   round loaves of white or sourdough bread -- unsliced
2 clove  garlic -- peeled and crushed
4 Tbsp  olive oil
  the soup
2 large  potatoes -- peeled and diced
2 large  leeks -- thinly sliced
4 cup  chicken broth
1/2 tsp  salt
1/4 tsp  pepper
1/4 cup  heavy cream
dash  grated nutmeg
1 Tbsp  dried parsley flakes
 
cut tops form bread 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. (reserve 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 degrees until slightly 
toasted. serve soup in bowls. 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 cup broth and process until smooth. return to pan. stir in 
cream and nutmeg. spoon into hot prepared bread bowls. sprinkle with 
parsley. 
 
 
 
 
(ID: 75120) Mirror: rec.food.recipes: Fri, Jan 7, 2005


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