posted by Terrytx 10-28-98 10:05 AM
* Exported from MasterCook *
Hearty Potato Soup in a Bread Bowl
Recipe By : Southern Living-Nov/98
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Soups And Stews
Vegetarian
Amount Measure Ingredient -- Preparation Method
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6 potatoes, peeled and cut in 1/2" cubes -- (2-1/2 lbs)
2 medium onions -- diced
2 carrots -- thin sliced
2 ribs celery -- thin sliced
2 cans (14-1/2 oz. each) low-sodium fat-free
chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups fat-free half-and-half
Italian Bread Bowls (see recipe)
Garnish: fresh celery leaves
Combine first 8 ingredients in a 4-1/2-qt. slow cooker. Cook, covered, at High 3 hours or until veggies are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes longer or until thoroughly heated.
Serve in Italian Bread Bowls and garnish, if desired.
Italian Bread Bowls
Recipe By : Southern Living-Nov/98 (adapted for bread machine)
Serving Size : 8 Preparation Time :0:00
Categories : Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups flour
1 teaspoon salt
1 tablespoon vegetable oil
1 envelope active dry yeast
1 1/4 cups water
1/2 tablespoon cornmeal
1 egg white
1 tablespoon water
Load first 5 ingredients into the bread machine according to manufacturers directions. Process on "dough" cycle.
At the "beep", divide into 8 equal portions. Shape each into a 4" round loaf. Place loaves on a lightly greased baking
sheet sprinkled with cornmeal.
Cover and let rise in warm place, 35 minutes or until doubled.
Stir together egg white and 1 tbl. water; brush over loaves. Bake at 400 degrees for 15 minutes.
Brush with egg mixture again and bake 10-15 more minutes until golden. Cool on wire racks.
Cut a 1/2"-thick slice from the top of each loaf; scoop out centers, leaving 3/4" shells.
Fill bread bowls with hot soup, and serve immediately.
440 cal, 4.6g fat, 0mg chol, 595 mg sod.