Tuesday, October 28, 2008

Roasted White Vegetable Soup

I would love to include pictures of this soup, but it seems that I have packed up my card reader, so I have no way of transferring photos from my camera to the computer at the moment. Sorry!

4 parsnips
2 large potatoes
3/4 head cauliflower
5 cloves garlic
spray olive oil
1 pkg thawed winter squash
1-1/2 tsp celery seed
4 strands saffron
1/3 c. grated parmesan cheese
3 tbsp butter
1 cup milk
3 cups chicken or veggie stock
1/3 c. dry white wine or vermouth
1/2 tsp sage
handful fresh parsley, chopped
sea salt and black pepper

Chop raw veggies into bite sized pieces. Arrange on a roasting pan with garlic and spray with olive oil, and toss to coat. Roast in oven on broil, turning occasionally, until veggies are golden brown and soft.

Working in batches, transfer veggies to food processor and add milk and stock to liquefy. Add the thawed squash (this will turn the soup more yellowish, but whatever.) Process till smooth. When all veggies, milk and stock have been blended, pour into a large pot to heat. Stir in wine, parmesan, herbs, butter, and saffron, and allow to simmer 10 minutes. Taste, and season with salt and pepper.

1 comment:

Shannon said...

Let's have Doritos instead.