Yield: 5 servings
|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