Restaurant Recipes
St. Louis Bread Company Leek and Pear Soup
Yield: 6 servings
Ingredients
Soup
- 3 cups leeks, cleaned and sliced (white and light green parts only)
- 6 tablespoons butter or margarine
- 3 or 4 Bartlett pears, peeled cored, and chopped
- 6 cups chicken broth
- 1 teaspoon summer savory
- Salt and pepper to taste
Croutons
- 3 cups cubed St. Louis Bread French bread, crusts removed
- Vegetable cooking spray
- 1/4 teaspoon apple pie spice
Instructions
Soup
- In large saucepan, sauté leeks in butter or margarine for about 10 minutes, stirring often.
- Add pears and cook, stirring, for another 5 minutes.
- Add chicken broth and summer savory and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
- Puree soup in batches in blender or food processor.
- Put soup into a clean saucepan. Season to taste with salt and pepper. Reheat if necessary.
- Garnish each serving with seasoned croutons.
- Serve in small Lotus bowls.
Croutons
- Coat bread cubes with vegetable cooking spray. Place in plastic bag. Add spice and shake to coat. Arrange bread cubes on baking sheet.
- Bake for 10 to 12 minutes at 375 degrees F or until browned.
Attribution
Sue Stees, St. Louis Bread Company