The reason I share this (aside from celebrating Brian’s accomplishment) is to introduce the recipe for the delicious Sunday lunch we made at home. With the event on Friday and drinks with friends on Saturday night, we decided to postpone our usual Friday home-cooking for a bit, and ended up with a delicious semi-homemade Sunday lunch.
Soup In A Bread Bowl
A Semi-Homemade Creation Inspired by Boudin Bakery
Sourdough round loaves
Trader Joe’s Corn & Roasted Red Pepper Soup (or soup of your choice)
Trader Joe’s Asian Style Spicy Peanut Vinaigrette
- Preheat the oven to 350 degrees (F). Cut out the top of each of the sourdough loaves, leaving the bottom in tact so that it can hold the soup. Put the loaves and the tops in the oven to warm and toast for about 10-12 minutes.
- Meanwhile, heat the soup on the stovetop and prepare the salad by tossing the lettuce with the dressing.
- When the loaves are warm and toasty, remove them from the oven and slice the tops into cubes for croutons. Toss in the croutons with the salad, and pour the hot soup into the bread bowls.
- Assemble it beautifully on a plate and you’ve got an easy, homemade lunch or dinner at home!
Did you cook anything fun this weekend?