Camembert and Turkey Ciabatta Loaf With Creamy Potato-Leek Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sometimes the classic soup and sandwich pairing can get predictable, so this combo and see how you like it - Ingredients:
1 large ciabatta, loaf |
3 tablespoons dijon mustard |
1 tablespoon prepared horseradish |
170 g camembert cheese, 1 wheel |
4 ounces deli sliced roast turkey breast |
2 cups mixed baby greens |
1/2 teaspoon pepper |
2 teaspoons pure olive oil |
2 leeks, cleaned and sliced |
2 garlic cloves, minced |
1 tablespoon fresh thyme, chopped |
1 cup white wine |
4 yukon gold potatoes, peeled and cut into 1/2 inch cubes |
1 (900 ml) carton reduced-sodium chicken broth, 30% less sodium |
1 cup whole milk |
Directions:
1. SANDWICH:.
2. Preheat oven to 400°F.
3. Slice bread in half lengthwise. Blend together mustard and horseradish; spread on both bread halves.
4. Remove rind from cheese and slice into thin strips. Arranfe cheese on vbottom bread half. Layer turkey and baby geeens on cheese, season eith pepper. Cap with top half of bread. Place on baking sheet.
5. Bake untiol cheese is gooey and sandwich is hot, about 5 minutes. Cut into quarters.
6. CREAMY POTATO-LEEK SOUP:.
7. Heat oil in stock pot or large saucepan over medium-high heat. Add leeks, garlic, and thyme nad sauté until leeks are softened. about 3 minutes. Add wine and reduce by half.
8. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. With a hand blender, purée until smooth.
9. Add milk and bring to a boil. Season to taste with salt and pepper.
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