I got this recipe from the amazing, wonderful Tassie. We had a girls lunch and she brought this fabulous soup, to which I will probably become addicted. Thanks Tass! I over-filled my bread bowl, so it isn’t very pretty, but it sure was good! The soup was also a little chunkier than it looks here. I’ll have to make it again and post a new picture. It was really good! I usually ask Hubby how he likes a new recipe, but before I could say anything he told me how good it was. That speaks volumes, especially since he’s not a huge soup person.
4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
½ stalk celery, finely chopped
1 small onion, finely diced
1 clove (or more to taste) crushed garlic
1 ½ cups chicken broth (broth made from bullion cubes works well)
1 t salt
2 ½ cups milk
3 T butter, melted
3 T flour
1 T parsley
½ t pepper
1 cup shredded Swiss cheese
DIRECTIONS: In a large saucepan, bring potatoes, carrot, celery, onion, garlic, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Makes approximately 4-6 servings.
*I didn’t have any Swiss, so I used cheddar and it was fantastic.
Italian Bread Bowls
*Recipe Modified from AllRecipes
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 t salt (heaping)
1 t garlic salt (heaping)
2 T canola oil
7 cups bread flour (may us all-purpose)
1 T cornmeal
1 egg white
1 T water
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.