Roasted Vegetable Soup 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: 3 to 4 servings Ingredients 3 to 4 cups vegetable stock, preferably homemade 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper For serving: Brioche Croutons, recipe follows Good olive oil Directions In a large saucepan, heat 3 cups of vegetable stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 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. Serve with Brioche Croutons and a drizzle of good olive oil. Roasted Winter Vegetables: Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Preheat the oven to 425 degrees F. 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. 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. Sprinkle with parsley, season to taste, and serve hot. Yield: 8 servings Brioche Croutons: 6 ounces brioche loaf or challah 1 tablespoon good olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. Yield: 3 to 4 cups Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_329439_REC IPE-PRINT-FULL-PAGE-FORMATTER,00.html? __._,_.___ There is speaking grace. Colossians 4:6 says, "Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man." ~Blessings, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
