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Soup the perfect choice for cold winter nights

Published 5:27pm Friday, January 21, 2011

ONION SOUP IN SOURDOUGH BREAD

Ingredients:

4 (8 ounces each) round sourdough loaves, top cut off, center scooped out, save lids

1/4 cup butter, melted

2-1/2 cups chopped white onions

2-1/2 cups chopped red onions

2-1/2 cups chopped leeks (white and pale green parts only)

6 large garlic cloves, minced

1 large shallot, chopped

1/4 cup butter

2 tablespoons all purpose flour

1-1/4 cups dry Sherry

7 cups chicken stock

1-1/2 teaspoons minced fresh thyme

1-1/2 teaspoons minced fresh rosemary

1/2 cup whipping cream

Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Brush insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up on oven rack and bake until crispy, about 20 minutes. Take out of oven and keep warm.

2. Saute onions, leeks, garlic and shallots in butter over medium heat for about 25 minutes, stirring often. Mix in flour, then mix in Sherry and bring mixture to a boil. Boil 5 minutes, or until thick, scraping bottom occasionally. Pour in stock, thyme and rosemary and boil.

3. Lower heat to medium-low and simmer for 30 minutes. Pour in cream and simmer for 15 minutes, mixture will thicken. Season with salt and pepper. Ladle soup into bread bowls and top with lid to serve.

POTATO SOUP IN BREAD BOWLS

Ingredients:

4 (8 ounces each) round sourdough loaves, top cut off, center scooped out, save lids

2 cloves garlic, halved

1/4-1/2 cup Parmesan cheese, grated

3 potatoes, coarsely chopped

2 to 3 leeks, white part only, sliced lengthwise

7 cups chicken broth

Salt and pepper

1 to 1-1/2 cups milk

Directions:

1. Preheat oven to 350 degrees F. Rub inside of bread bowls with garlic clove and sprinkle with cheese. Arrange bread on oven racks and bake 20 minutes or until crispy.

2. Combine potatoes, leeks and broth in a pot and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.

3. Pour mixture into a food processor or blender and puree until smooth. Pour soup back into pot and season with salt and pepper. Add milk and heat until soup is thickened. Serve soup in bread bowls topped with the lid.

BEEFY STEW IN A BREAD BOWL

Ingredients:

1/4 cup butter, melted

1 pound cubed beef stew meat

1/4 cup all-purpose flour

1 tablespoon and 1-1/2 teaspoons margarine

1/2 onion, chopped

2 carrots, sliced

1-1/2 stalks celery, sliced

1/2 clove garlic, minced

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon granulated sugar

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/8 teaspoon ground cloves

1/2 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

2 cups water

4 (8 ounces each) round sourdough loaves, top cut off, center scooped out, save lids

Directions:

1. Toss beef cubes with flour until covered. Saute beef in butter until browned. Move beef to a slow cooker and stir in onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice, Worcestershire sauce and water. Cover with lid and cook on low 10 to 12 hours or on high 5 to 6 hours.

2. When ready to serve, preheat oven to 350 degrees F. Brush insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up on oven rack and bake until crispy, about 20 minutes. Take out of oven and ladle stew into bowls.

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