We have a few tried and true favourites like Mum's Pumpkin Soup, our Minestrone with Tortellini, our Roasted Tomato and Lentil Soup and Mr B has a weird thing for Pea and Ham Soup (despite being a staunch pea-hater) but I'm yet to jump on the band wagon with that one.
Anyway, recently whilst having my usual struggle with what to cook for dinner, Mr B suggested some sort of soup served in a cob loaf. I don't know about you but to me that just said chowder - which I thought was pretty impressive given I had never eaten, let alone cooked a chowder before.....
After a bit of research, the combination of a number of recipes and a fair amount of 'winging it' we had a huge pot of Cheesy Vegetable Chowder on the stove that is ridiculously easy and delicious not to mention light yet hearty! We have tried this soup both in a cob loaf and in a regular old bowl and I have to say it is pretty spectacular regardless of what you're eating it out of.
2 tbspns butter
1 x onion diced
1 x leek, trimmed and diced
1 x zucchini diced
1 x carrot diced
125g tin of corn kernels
3 sticks of celery diced
1 x head of broccoli diced
1 tbspn crushed garlic
4 cups vegetable or chicken stock
3 potatoes, cut into 2cm cubes
1 tbspn plain flour
1/2 cup water
2/3 cup milk
2 cups grated cheese
Melt the butter in a large soup pot.
Add onions, carrots, leek and celery and saute over medium heat until tender.
Add garlic and cook 1 or 2 additional minutes.
Add stock and potatoes, bring to a boil, and cook until potatoes are tender.
Mix flour with water, add, and simmer until soup is slightly thickened.
Add milk and broccoli, zucchini and corn and cook until vegetables are just tender and soup is heated through. Stir in cheese, allow to melt, and serve with (or in!) crusty bread.
To serve this soup in a cob loaf, simply pre-heat oven to 175C. Cut a thin slice from the top of a large round cob loaf and hollow out, reserving the pieces you pull out for all important dipping later on! Place the cob loaf (and lid) on a baking tray and place in the oven for 20-30 mins or until bread is cooked to your liking. Fill with soup and serve surrounded by the reserved bread pieces.
Enjoy!
Mrs B xx
Melt the butter in a large soup pot.
Add onions, carrots, leek and celery and saute over medium heat until tender.
Add garlic and cook 1 or 2 additional minutes.
Add stock and potatoes, bring to a boil, and cook until potatoes are tender.
Mix flour with water, add, and simmer until soup is slightly thickened.
Add milk and broccoli, zucchini and corn and cook until vegetables are just tender and soup is heated through. Stir in cheese, allow to melt, and serve with (or in!) crusty bread.
To serve this soup in a cob loaf, simply pre-heat oven to 175C. Cut a thin slice from the top of a large round cob loaf and hollow out, reserving the pieces you pull out for all important dipping later on! Place the cob loaf (and lid) on a baking tray and place in the oven for 20-30 mins or until bread is cooked to your liking. Fill with soup and serve surrounded by the reserved bread pieces.
Mrs B xx
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