posted by Spice 12-08-99 8:00 AM
Potato Leek Soup in Bread Bowls
2 large potatoes, peeled and finely diced
2 large leeks, thinly sliced
4 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup heavy or whipping cream
1/8 tsp. grated nutmeg
Bread Bowls:
4 round small loaves of bread unsliced or large hard rolls
2 cloves garlic, peeled and crushed
4 tsp. olive oil
4 tbsp. grated Parmesan
Chopped parsley - garnish
Preheat oven to 350° F.
In a large pot, combine potatoes and leeks and chicken broth, salt and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes.
Meanwhile make bread bowls - Hollow out center. Rub inside with garlic, brush with olive oil and sprinkle with cheese.
Bake bowls on a cookie sheet at 350 degrees for 10 minutes or until slightly toasted.
Strain simmered soup into another pan. Place solids in blender or food processor and process until smooth. Return to pan. Stir in heavy cream and nutmeg, heat through.
Spoon hot soup into bread bowls and top with parsley.
Makes 4 servings.