Had this served to me by dear friends on my recent sojourn to Chicago. Now, everytime I make this recipe, I will forever cherish the memory of their adorable son hoovering this soup and begging for more - THREE TIMES! So, those of you trying to get veggies in your kids, this recipe is the way to go! Not to mention, it will make your house smell amazing!
I would recommend serving it with either whole grain croutons (made from a baguette, toasted w/olive oil) or a nice grilled cheese/panini type sandwich.
I would recommend serving it with either whole grain croutons (made from a baguette, toasted w/olive oil) or a nice grilled cheese/panini type sandwich.
Hope you love it as much as we do!
Roasted Veggie Soup
Williams Sonoma Soup Cookbook
p. 56
2 leeks, including green tender parts, finely chopped
4 carrots, peeled and cut in 2 inch pieces
2 zucchini (courgettes), cut into 2 inch pieces
2 Asian eggplants, (slender aubergines), cut into 2 inch pieces
2 large tomatoes, quartered
2 white potatoes (about 10 oz), peeled and cut into 2 inch pieces
4 ½ c. chicken stock/broth
2 Tbsp Olive Oil
Salt & Pepper
2 Tbsp finely chopped fresh basil (I roasted my veggies w/dried basil)
2 Tbsp fresh lemon juice
Preheat oven to 425 degrees.
In a large, heavy roasting pan, combine leeks, carrots, zucchini, eggplants, tomatoes and potatoes. Add ½ cup of chicken broth/stock, olive oil, salt and pepper to taste. Mix until veggies are well coated.
Roast until veggies are softened, turning once to make sure they do not burn, about 40 minutes total.
In a blender, in about 3 batches, combine the veggies with ½ cup total chicken stock/broth and puree until smooth.
Transfer to a large saucepan over low heat and stir in the remaining 3 ½ cups stock, the basil and lemon juice.
If needed, add a bit more stock for the desired consistency. Cook for 3 minutes and allow flavors to blend.
Season to taste w/salt and pepper.
Freezes beautifully.
Williams Sonoma Soup Cookbook
p. 56
2 leeks, including green tender parts, finely chopped
4 carrots, peeled and cut in 2 inch pieces
2 zucchini (courgettes), cut into 2 inch pieces
2 Asian eggplants, (slender aubergines), cut into 2 inch pieces
2 large tomatoes, quartered
2 white potatoes (about 10 oz), peeled and cut into 2 inch pieces
4 ½ c. chicken stock/broth
2 Tbsp Olive Oil
Salt & Pepper
2 Tbsp finely chopped fresh basil (I roasted my veggies w/dried basil)
2 Tbsp fresh lemon juice
Preheat oven to 425 degrees.
In a large, heavy roasting pan, combine leeks, carrots, zucchini, eggplants, tomatoes and potatoes. Add ½ cup of chicken broth/stock, olive oil, salt and pepper to taste. Mix until veggies are well coated.
Roast until veggies are softened, turning once to make sure they do not burn, about 40 minutes total.
In a blender, in about 3 batches, combine the veggies with ½ cup total chicken stock/broth and puree until smooth.
Transfer to a large saucepan over low heat and stir in the remaining 3 ½ cups stock, the basil and lemon juice.
If needed, add a bit more stock for the desired consistency. Cook for 3 minutes and allow flavors to blend.
Season to taste w/salt and pepper.
Freezes beautifully.
1 comment:
aw thanks! :-)
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