Cream of roasted vegetable soup
5 servings
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Olive Oil |
2 | larges | Garlic Cloves -- peel/thickly sliced |
1 | medium | Eggplant,Trim/Cut Crosswise In 1/2\" Slices -- (about 1 lb) |
1 | medium | Yellow Squash, Trim/Cut In 1/2\" Slices |
1 | medium | Zucchini, Trim/Cut In 1/2\" Slices |
2 | larges | Red Bell Peppers, Cored, Seeded, -- cut in eighths |
1 | medium | Onion -- peel & quarter |
Salt And Pepper | ||
2 | tablespoons | Unsalted Butter |
2½ | tablespoon | All-Purpose Flour |
5 | cups | Chicken Stock Or Bouillon |
¼ | cup | Heavy Cream |
1. Preheat oven to 425 F.
2. Heat 2 Tbs of the oil in a heavy flameproof baking dish over low heat. Add the garlic and cook for 30 seconds. Add the vegetables, season with salt and pepper, and drizzle with the remaining 1 Tbs oil. Roast in the oven for 30 to 35 mins, or until the vegetables are tender and nicely browned; turn them often during roasting.
3. While the vegetables are roasting, melt the butter in a 4-qt casserole over low heat. Whisk in the stock or bouillon, season with salt and pepper, and simmer for 15 mins.
4. Puree the vegetables in a food processor. Whisk in the flour and cook for 1 min. Whisk the puree into the broth and simmer for 10 mins. Add the heavy cream and just heat through. Correct the seasoning and serve hot.
NOTE: A great soup to use up leftover roasted vegetables. Also, roasting veggies this way, makes for a wonderful starter salad topped with thinly sliced red onion and drizzled with balsamic vinaigrette.
Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-21-95 (22:23) (159) Fido: Cooking