New York Deli Rye (BBAC) and Cabbage Soup

I actually made this week's Bread Baker's Apprentice Challenge bread a few weeks back but am just now getting around to posting about it because I wanted to make this cabbage soup to accompany it. Do you know what that means though? It means that because I have made numerous loaves of bread since making the New York Deli Rye bread, I've forgotten all about the actual process of making of it. I have the finished pictures to prove that I did make it, and the flavor still fresh on my taste buds as further evidence, but I don't remember mixing it, kneading it or baking it. How's that for a write up?

Note to self: Take more photos and notes, for crying out loud. This is a food blog, after all.

I made one large loaf which I put into the freezer for future consumption and with the rest of the dough I made generously sized buns to be hollowed out for soup. I loved the flavor and crumb of this bread and will definitely be making it again.

Creamy Cabbage And Potato Soup

1 TBSP olive oil
1 onion, diced
pinch of crushed red pepper flakes
2 garlic cloves, minced
2 potatoes, peeled and shredded (I used the food processor)
1 carrot, shredded
salt and pepper
1/2 tsp dried thyme
1/2 medium sized head of cabbage, shredded
5 cups chicken stock
1 parmesan cheese rind (optional)
1 can evaporated milk (I used reduced-fat)
1 cup gruyere cheese, shredded

In large soup pot heat olive oil. Add onion and crushed red pepper flakes and saute until onions are translucent, 5-6 minutes. Add garlic and saute for another minute or two. Add potatoes and carrot and season generously with salt and pepper and the dried thyme. Add the cabbage and the chicken stock and bring to a boil. Reduce heat, add the parmesan cheese rind (if using) and simmer for about 30 minutes or until cabbage is tender. Stir in the evaporated milk and remove from heat. Gradually add the cheese a little at a time and stir until melted and creamy. Remove the cheese rind before serving.

To make the bread bowls:

Preheat oven to 350 degrees.

Slice the top off of the bread bowl. Hollow out the bowl, leaving a 1/2" thick shell. Place bowl and lid (cut side up) on a baking sheet and brush with olive oil. Sprinkle with a little grated parmesan cheese. Bake for 8-10 minutes or until lightly toasted.