For the 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 For the Croutons: 3 cups cubed Saint Louis Bread French bread, crusts removed Vegetable cooking spray 1/4 teaspoon apple pie spice
For the Soup: In large saucepan, saute 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 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. Bake 10-12 minutes at 375 degrees or until browned.
Sue Stees of Saint Louis Bread Co.
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