The way I'm pumping out soup lately you'd think I was some sort of soup enthusiast! Which couldn't be further from the truth. Of all the foods in the land, soup is probably one of the last things I'd normally go for (well that and anchovies, bananas and celery).
So when I say a soup is good, trust me, it's gooooood. And in Winter, it's just so comforting to smell the soup cooking away all day... And even more comforting to eat a delicious warm bowl of it for dinner (in bed). I can't eat soup at the dinner table, it just feels wrong. It's either by the fire, or in bed.
Last night a storm rolled in just as I was serving up this delish soup in rustic, toasted cob loaf bowls. Talk about perfect time. Cozy level = expert.
** To serve in cob loaf, simply cut the top off, then hollow out the loaf, leaving enough thickness in the bread 'wall' there to keep it sturdy.
Keep the bread you removed, cut into strips and toast it under the grill with the cob loaf. Note: the strips will toast a lot faster than the cob, so don't toast them until the end **
Here's my hot tip, invest in one of those stick blenders. (It saves you from transferring hot soup back and forth between the slow cooker and the blender). I remember about 5 years ago now when hubby surprised me with a Russell Hobbs mini blender set. Most women enjoy being surprised with flowers and chocolate (I do too) but when hubby came home from a hard day's work with that mini blender set that day, I knew he was the one 😉
So without further ado, here's the glorious recipe... Thank you Real Housemoms! I came across this recipe on Pinterest and I just loved the simplicity.
I hope you all enjoy it as much as we did! Cheers ☺️ *taps soup spoon to yours*