Camembert and Turkey Ciabatta Loaf With Creamy Potato-Leek Soup

Name: Camembert and Turkey Ciabatta Loaf With Creamy Potato-Leek Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by Chef mariajane

"Sometimes the classic soup and sandwich pairing can get predictable, so this combo and see how you like it -"

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Ready In:: 20mins
Ingredients:: 15
Serves:: 4

ingredients

SANDWICH
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
CREAMY POTATO-LEEK SOUP
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

SANDWICH:
Preheat oven to 400°F.
Slice bread in half lengthwise. Blend together mustard and horseradish; spread on both bread halves.
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.
Bake untiol cheese is gooey and sandwich is hot, about 5 minutes. Cut into quarters.
CREAMY POTATO-LEEK SOUP:
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.
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.
Add milk and bring to a boil. Season to taste with salt and pepper.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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