St. Louis Bread Company Leek and Pear Soup recipe

Source: Sue Stees, St. Louis Bread Company

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 St. Louis Bread French bread, crusts removed
Vegetable cooking spray
1/4 teaspoon apple pie spice

For the Soup: In large saucepan, sauté 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 F or until browned.

Serves 6.