Wednesday, April 16, 2014

Roasted Veggie Soup

Sometimes you try something and it flops. Sometimes you try something and it ROCKS! This was the case in my Roasted Vegetable Soup! One night for supper I made a LARGE pan of roasted vegetables to go with our chicken for supper. Everyone ate well, but there was a goodly amount of leftovers! I got to thinking about the leftovers and didn't want to really serve them as-is again, so I thought about what I could do with the excess.
I decided to use them as well as the bones from my leftover chicken to make this delicious soup. 
Here's how I did it!
Also, there is not a lot of exacts in this... do it up your way!
Here we go...
I began walking around the kitchen grabbing any and all veggies that I thought would be tasty in this roasted veggie medley.

Carrots
Potatoes
Beets
Leeks
Daikon Radishes
Cauliflower
Garlic
Onions

You could add any of these, all of these or only one or two of these, more of one, less of another... whatever you like! The point is, fill your pan.

I cut them up into pieces, I plopped them into a 9x13 baker.
Drizzle them a little with olive oil (Maybe 4 Tbsp, give or take)
I sprinkled a couple of Tablespoons of 
Rosemary
Thyme

A good sprinkling of salt and pepper.
Toss them in the oil and spices so they are all coated.
Cover the pan.
Put in oven and roast at 400* for about 30 minutes. 
Take out and stir
Put them back in for another 10 minutes or so.
You want them tender, but not mush.


As for my chicken. I left whatever wasn't eaten in the crockpot. I then filled the crock back up with water and put it on low to cook for a few hours. Probably around 4-5 hours.

I pulled off any stock and meat from the crockpot and added it a little at a time to my finished vegetable mixture. I added a stick of butter and using my stick blender, I pureed until smooth. Continue adding chicken broth until you get a slightly thick soup. Depending on the amount of veggies you have, you could use more or less broth. I ended up using all of what I had in my crockpot.
Again, do what suits you.
I even had enough room for about a cup of cream to finish it off.
Serve this soup very warm, but not hot. 
You don't want to curdle your cream.

We had heaping ladles-full with a large dollop of sour cream.
So, so, so, soooooo good and nourishing!





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