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St. Louis Bread Company Leek and Pear Soup



For the Soup

For the Croutons


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

Serves 6.

Source: Sue Stees, St. Louis Bread Company


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