For Sheldon the doubter, another of my "signature dishes" not on the rfc
site but which has been widely appreciated.

Potato-Leek Soup in Bread Bowls

The Soup:

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop the green parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender. Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this). Return blended
mixture to pan with remaining liquid. Stir in cream and nutmeg and heat
through. Spoon into prepared bread bowls. Sprinkle with parsley to
garnish. Serves 4

Now, you don't have to do the bread bowls, but they make it a plus

Bread Bowls

4 small round loaves of sourdough bread, unsliced
2-3 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil. Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls. Don't forget, you can
eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

Jill

jmcquown wrote:
> For Sheldon the doubter, another of my "signature dishes" not on the
> rfc site but which has been widely appreciated.

Ooops, sorry, it's there! And it's delicious soup. Neener neener neener
LOL

"jmcquown" > wrote in message
...
> For Sheldon the doubter, another of my "signature dishes" not on the rfc
> site but which has been widely appreciated.


<snip yummy-sounding recipe>
>
> Now, you don't have to do the bread bowls, but they make it a plus
>
> Bread Bowls
>
> 4 small round loaves of sourdough bread, unsliced
> 2-3 cloves garlic, peeled and mashed
> 4 Tbs. olive oil
>
> Cut the tops from the round loaves about 3/4 inch thick to make
> 'lids'.Using
> a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
> the bowl to hollow out the center. (Saved removed bread to make croutons
> or
> breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
> garlic and brush with olive oil. Bake on a baking sheet at 350F until
> slightly toasted. Serve the soup in the bread bowls. Don't forget, you
> can
> eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
> doesn't get all sloppy.)

I use frozen bread dough to make bread bowls--one loaf yields me three
bowls.

Mary

Jill wrote:

> Potato-Leek Soup in Bread Bowls
>
> The Soup:
>
> 2 large white potatoes, peeled and diced
> 2 large leeks, washed well and thinly sliced. Finely chop the green
> parts.
> 4 c. chicken broth or stock
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4-1/2 c. heavy cream (I use half & half most of the time)
> dash grated nutmeg
> 1 Tbs. dried parsley for garnish (optional)
>
> In a large pot, combine the potatoes, leeks, chicken broth and salt &
> pepper (to taste, really). Bring to a boil. Reduce heat to low; cover
> and simmer 15-20 minutes or until the vegetables are tender. Strain the
> soup into a large mixing bowl or another pan. Blend the potatoes and
> leeks with about 1/4 broth until smooth (I use my stick blender for this).
> Return blended mixture to pan with remaining liquid. Stir in cream and
> nutmeg and heat through. Spoon into prepared bread bowls. Sprinkle with
> parsley to garnish. Serves 4
>
> Now, you don't have to do the bread bowls, but they make it a plus
>
> Bread Bowls
>
> 4 small round loaves of sourdough bread, unsliced
> 2-3 cloves garlic, peeled and mashed
> 4 Tbs. olive oil
>
> Cut the tops from the round loaves about 3/4 inch thick to make
> 'lids'.Using a sharp knife, cut around the inside of the loaf leaving a
> 3/4" shell for the bowl to hollow out the center. (Saved removed bread to
> make croutons or breadcrumbs, etc.) Rub the inside of the bowls and the
> lids with crushed garlic and brush with olive oil. Bake on a baking sheet
> at 350F until slightly toasted. Serve the soup in the bread bowls. Don't
> forget, you can eat the bowl! (Place the "bread bowls" in a deep soup
> bowl or plate so it doesn't get all sloppy.)


I'm not a big potato-leek soup fan, but this looks good. I would probably
sprinkle cheese in the bottom of the bread-bowls before putting them in the
oven, and I'd probably sprinkle bacon on top instead of parsley.

And then, the angioplasty. :-)

Bob

MareCat wrote:
> "jmcquown" > wrote in message
> ...
>> For Sheldon the doubter, another of my "signature dishes" not on the
>> rfc site but which has been widely appreciated.
>
>
> <snip yummy-sounding recipe>
>>
>> Now, you don't have to do the bread bowls, but they make it a plus
>>
>> Bread Bowls
>>
>> 4 small round loaves of sourdough bread, unsliced
>> 2-3 cloves garlic, peeled and mashed
>> 4 Tbs. olive oil
>>
>> Cut the tops from the round loaves about 3/4 inch thick to make
>> 'lids'.Using
>> a sharp knife, cut around the inside of the loaf leaving a 3/4"
>> shell for the bowl to hollow out the center. (Saved removed bread to
>> make croutons or
>> breadcrumbs, etc.) Rub the inside of the bowls and the lids with
>> crushed garlic and brush with olive oil. Bake on a baking sheet at
>> 350F until slightly toasted. Serve the soup in the bread bowls.
>> Don't forget, you can
>> eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate
>> so it doesn't get all sloppy.)
>
> I use frozen bread dough to make bread bowls--one loaf yields me three
> bowls.
>
> Mary

There ya' go! Great idea I'll put frozen bread dough on my shopping
list. This is a nice soup for cold nights.

Jill

kilikini wrote:
> jmcquown wrote:
>> For Sheldon the doubter, another of my "signature dishes" not on the
>> rfc site but which has been widely appreciated.
>>
>> Potato-Leek Soup in Bread Bowls
>>
>
> I have been wanting to try this IN the bread bowl (because I love
> soup like that), but, Jill, where do you find the bread bowls? I'm
> lucky to find anything that isn't the consistency of "Wonder Bread"
> around here. Which store do you shop at? Maybe we have one here.
>
> kili

Sorry, sweetie, there isn't a Schnuck's in Florida. They have all sorts of
freshly baked breads and the small sourdough rounds are among them. I
haven't looked at Kroger but they might have them. Not sure about
Winn-Dixie since their stores aren't this far to the northwest. Yep, try
the frozen bread dough. Bake your own "rounds" then fill with soup
Won't be sourdough but will still be tasty!

Jill