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