Cream of roasted vegetable soup

Yield: 5 servings

Measure 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
\N \N 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

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