Roasted Vegetable Soup

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Ingredients

  • 1 pinch(s) see prep see prep

Preparation


  1. Yield:3 to 4 servings .Level:Easy. .

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  12. Ingredients
  13. 3 to 4 cups chicken stock, preferably homemade, recipe follows
  14. 1 quart Roasted Winter Vegetables, recipe follows
  15. Kosher salt and freshly ground black pepper

  16. Directions


  17. In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.




  18. Chicken Stock:

  19. 3 (5-pound) roasting chickens

  20. 3 large yellow onions, unpeeled, quartered

  21. 6 carrots, unpeeled, halved

  22. 4 celery stalks with leaves, cut in thirds

  23. 4 parsnips, unpeeled, cut in 1/2, optional

  24. 20 sprigs fresh parsley

  25. 15 sprigs fresh thyme

  26. 20 sprigs fresh dill

  27. 1 head garlic, unpeeled, cut in 1/2 crosswise

  28. 2 tablespoons kosher salt

  29. 2 teaspoons whole black peppercorns

  30. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

  31. Yield: 6 quarts


  32. Roasted Winter Vegetables:

  33. 1 pound carrots, peeled

  34. 1 pound parsnips, peeled

  35. 1 large sweet potato, peeled

  36. 1 small butternut squash (about 2 pounds), peeled and seeded

  37. 3 tablespoons good olive oil

  38. 1 1/2 teaspoons kosher salt

  39. 1/2 teaspoon freshly ground black pepper

  40. 2 tablespoons chopped fresh flat-leaf parsley

  41. Preheat the oven to 425 degrees F.

  42. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

  43. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

  44. Sprinkle with parsley, season to taste, and serve hot.

  45. Yield
January 2012

This recipe is a personal recipe added by cerubino and has not been tested or endorsed by MyRecipes.

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