Cromarty cob and soup

I learned to make this delicious bread from the well-known bread maker Andrew Whitley back in 2011.

Cromarty Cob thanks to Andrew Whitley’s recipe

It employs a Rye sourdough starter for a production leaven with wholemeal and white flour which I leave in the fridge overnight.  Next morning I mix the production leaven with wholemeal and white flour and sea salt to make quite a wet dough.

The thing about this bread is its slightly tangy flavour combined with a chewy crust – excellent with soup.

The soup is a basic Potage Parmentier based on potato and leek with a parmesan and spring onion garnish. So many wonderful soups start from this footing: watercress soup both hot and cold recipes, Vichyssoise of course, cream of mushroom, cream of watercress, cream of sorrel, cream of spinach and then into fish soups even.

Potage Parmentier