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

1. In large saucepan, sauté leeks in butter or margarine for about 10 minutes, stirring often.
2. Add pears and cook, stirring, for another 5 minutes.
3. Add chicken broth and summer savory and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
4. Puree soup in batches in blender or food processor.
5. Put soup into a clean saucepan. Season to taste with salt and pepper. Reheat if necessary.
6. Garnish each serving with seasoned croutons.
7. Serve in small Lotus bowls.

Croutons

1. Coat bread cubes with vegetable cooking spray. Place in plastic bag. Add spice and shake to coat. Arrange bread cubes on baking sheet.
2. Bake for 10 to 12 minutes at 375 degrees F or until browned.

Attribution

Sue Stees, St. Louis Bread Company