Dec 06 2009

Roasted Vegetable Soup

Published by at 11:12 am under Appetizers,Sides,Soups & Stews

The first snow of the season calls for some comforting soup. There is nothing better then curling up with a warm blanket, a good read and some hot soup on a cold snowy day. So when the weather guys predicted snow for Saturday I got the soup pot out and made this wonderful fall soup.

This soup is made with root vegetables, but any leftover vegetables in the fridge would do. I had some leftover parsnips, sweet potatoes and rutabaga from Thanksgiving. Root vegetables have a longer shelf life and can last for days if stored in a dry place.

Ultimate Double Chocolate Cookies
Ingredients:
4 slices of center cut bacon (optional and can be replaced with 2 Tbsp of olive oil)
2 Tbsp Olive oil
1 medium onion diced
2 stalks of celery diced
1 large carrot diced
2 medium potatoes, peeled and cut into 1 inch cubes
1 large parsnip, peeled and cut into 1 inch cubes
1 medium red skinned sweet potato, peeled and cut into 1 inch cubes
1/2 a medium rutabaga, peeled and cut into 1 inch cubes
2 tsp fresh thyme
2 tsp fresh rosemary
2 bay leaves
1 Qt chicken or vegetable stock
1/2 tsp crushed red pepper flakes
Salt & pepper

In a large bowl toss the parsnips, potatoes, sweet potatoes, rutabaga, salt, pepper and 1 Tbsp olive oil. Spread them on a parchment lined cookie sheet and bake in a 350 degree F oven for about 1 hour.

In a large pot add the remaining 1 Tbsp olive oil (leave this out if you are not using bacon and use the 2Tbsp olive oil to replace the bacon) and the bacon(cut into 1/4 inch strips). Cook on medium low heat until the bacon has rendered its fat. Remove the bacon and reserve on some paper towels for garnish later. Add the onions, celery, carrots, thyme, rosemary and bay leaves and cook until the vegetables are tender(about 15 minutes). Add the roasted vegetables and the chicken stock and cook covered for another 15 minutes. Turn off the heat and using an immersion blender, puree the soup to desired consistency. Add more chicken stock if you want the soup to be thinner. You can blend the soup in a regular blender as well, but be sure not to overfill the blender jar and allow the soup to cool a little.

Garnish the soup with the bacon bits and some chives or green onions.

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One response so far

One Response to “Roasted Vegetable Soup”

  1. Chinese Recipes Pictureson 28 Dec 2009 at 1:10 am

    Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!

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