'Cream' of Roasted Vegetable Soup
'Cream' of Roasted Vegetable Soup
Vegetables can vary but this is what I usually use: 1/2 head of broccoli - 1 head of cauliflower 1 very large daikon 20-30 brussel sprouts 2-3 bunches of asparagus 1/3 cup sesame oil 1/3 cup olive oil 1/3 cup coconut oil 3-4 Tbsp of minced garlic Lay out veggies in single layer on baking sheets. Drizzle on the oil trio and garlic combination. Bake for 30-45 minutes at 275. While the vegetables are roasting, bring the following to a boil: 1/2 tetra-pak of chicken broth 1/2 tetra-pak of mushroom broth 1 tetra pak of beef stock 1 tetra pak of vegetable stock 2 vegetable bullion cubes 10-15 fresh sage leaves 2-3 Tbsp fresh thyme 2-3 Tbsp minced garlic Add the vegetables to the broth/stock mixture when the vegetables are finished roasting. Allow to simmer for about an hour. Add to this: 1/2 stick/4 oz. butter 3-4 oz. of grated Asiago cheese (Parmesan or Romano-Pecorino work great as well) Add to blender and puree. Serve warm. Should make about 4-5 very large bowls of soup. I usually re-heat a portion over the stove every morning and fill a large thermos to eat throughout the day. Enjoy! -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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