Roasted Vegetable Soup 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: 3 to 4 servings Ingredients 3 to 4 cups vegetable stock, preferably homemade 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper For serving: Brioche Croutons, recipe follows Good olive oil Directions In a large saucepan, heat 3 cups of vegetable stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 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. Serve with Brioche Croutons and a drizzle of good olive oil. Roasted Winter Vegetables: Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar -----Original Message----- From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark [mailto:[email protected]] Sent: Monday, February 29, 2016 9:38 PM To: '[email protected]' Cc: Laury-Johnson, Shawnese (LARA) Subject: [CnD] Recipe needed Hello does anyone have a recipe for roasted vegetable soup? If so can you please send it. Thanks _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
