Recipes : Roasted Vegetable Soup : Food Network

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Roasted Vegetable Soup
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
3 to 4 cups chicken stock, preferably homemade, recipe
follows
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper

Instructions
In a large saucepan, heat 3 cups of chicken stock. In
2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl
of a food processor fitted with the steel blade. Pour the soup back into the pot
and season, to taste. Thin with more chicken stock and reheat. The soup should be
thick but not like a vegetable puree, so add more chicken stock and/or water until

it's the consistency you like.

Chicken Stock:
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in 1/2, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in 1/2 crosswise

2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill,
garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and
bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the
pot through a colander and discard the solids. Chill the stock overnight. The next
day, remove the surface fat. Use immediately or pack in containers and freeze for
up to 3 months.

Yield: 6 quarts

Roasted Winter Vegetables:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch
cubes. All the vegetables will shrink while baking, so don't cut them too

small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with
olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the
vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Yield: 8 servings