Tonight's soup is inspired by Ina Garten's recipe for roasted vegetable soup. I did not come close to following her recipe, but was delighted with the result of my experiment.
Roast: Yukon gold potatoes, Sweet onions, Carrots, Yellow squash, The holy trilogy (oliveoil+salt+pepper)
Blend: With some broths
Garnish: With wonder cheese (parm), baby dill and parsley
I made these veggies last night, put them over whole wheat fusili, and stirred in some balsamic and butter while everything was hot. Delish dinner. The leftover veggies, (I made a bunch extra because I wanted to try this soup) I stuck back in the oven after I ate dinner, realizing that my handicapped blender I inherited along the way in college, might struggle if the veggies had any crisp left in them. So I roasted them to a good roasty level, took them out of the fridge today, and dropped em right in the blender with some beef broth and some chicken broth. To my delight, it all mixed together well, and I left some chunks in there to remind me it was veggies not baby food. I poured the blended mix in a saucepan, tasted it after it had simmered a lil while, and wasn't in love. I stuck in some leftover brown basmati rice I had in the fridge, and that helped a little. I was starving though, so I stuck it in a bowl and *here's the kicker* dressed it with a generous helping of grated parmesan cheese, plenty of fresh dill and fresh parsley, and voila- I had acheived superb! Truly, superb. I ate 3 bowls, gave my (wonderful!) roommate a taste and proceeded to start a blog. Given Chicago's blast of below-zero frozen depression that coincided perfectly with the Bears anti-climax in the superbowl, this soup was perfect today!
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