Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!haven.umd.edu!news.cs.jhu.edu!yellow.newsread.com!netaxs.com!newsread.com!feeder.qis.net!btnet-peer!btnet!newsfeed.icl.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Nancy Van Ess Newsgroups: rec.food.recipes Subject: Potato Leek Soup Followup-To: rec.food.cooking Date: 28 Sep 1999 07:01:50 -0600 Organization: worldnet.att.net Lines: 46 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19990922151801.AMR15731@HPCustomer> Reply-To: Nancy Van Ess NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36132 * Exported from MasterCook * Potato Leek Soup in Bread Bowls Recipe By : Jill McQuown Serving Size : 4 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 round loaves of white or sourdough bread -- unsliced 2 cloves garlic -- peeled and crushed 4 tablespoons olive oil The Soup 2 large potatoes -- peeled and diced 2 large leeks -- thinly sliced 4 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup heavy cream dash grated nutmeg 1 tablespoon 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 min. 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. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.