“Mouthwatering Scottish Vegetarian Lunch: Creamy Leek & Potato Soup with Herb-Infused Bread Bowls”

Allergens

Gluten (in sourdough bread) - Dairy (in heavy cream and butter)

Ingredients

• 4 large leeks
• 4 large russet potatoes
• 1/2 cup heavy cream
• 6 cups vegetable broth
• 1 loaf crusty sourdough bread
• 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and chives)
• 1/2 cup unsalted butter
• Salt and pepper to taste

Instructions

1. a. Preheat oven to 350°F (175°C). b. Slice the top off each bread loaf, remove the soft interior, leaving about 1/2 inch thick walls. Reserve the removed bread for another use or toast and serve as an appetizer. c. Mix chopped herbs in with the remaining soft bread from step b to create a herb mixture. Brush the outer crusts of the bread bowls with melted butter and sprinkle with the herb mixture, then bake for 10 15 minutes until golden brown. Set aside. d. Slice the white and light green parts of the leeks into thin rounds. Rinse well to remove any dirt. e. In a large pot, melt butter over medium heat. Add sliced leeks and cook until tender. f. Peel and dice potatoes into 1 inch cubes. Once leeks are cooked, add them and the diced potatoes to the pot. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then lower heat and simmer until potatoes are fork tender. g. Remove soup from heat and use an immersion blender or carefully transfer to a blender to puree the soup. Stir in heavy cream and reheat gently.

Chef’s Insight

To achieve an authentic Scottish lunch, use fresh, high-quality ingredients and enjoy it in the company of good friends or family.

Notes

The herb-infused bread bowls can be prepared in advance and stored at room temperature until needed.