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
Directions
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


















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By julie4evert_7730050
NY, NY
on October 16, 2011
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The cooking time for roasting the veggies is way off, it took me over an hour to cook them and they were not too big of chunks to begin with. I added Vegetable broth because the chicken broth was just too bland and I needed to add another 2 Cups of broth because it was so thick.. I also added a tsp.of Truffle oil and roasted garlic, it gave this soup a great boost of flavor.
By pastorchar59
Arizona
on October 07, 2011
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First let me say I have used many of Ina's recipes and that just work!! The soup was rich, earthy, and my husband asked for seconds!! Will definitely be a keeper. I added a little minced ham and the saltiness combined with the sweetness of the vegetables just was wonderful. Thanks, Ina.
By Dawnie #7
Bitterroot Vall...
on August 31, 2011
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LOVE IT!!!! Love the roasted veggie's!!!! My new favorite way to do winter vegatables and the soup is to die for.. I'll be making this all the time, winter and summer...
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