Roasted Vegetable Soup
Killing two birds with one stone. Now that is the ticket to some good meals during a busy week. This past week I made some really fantastic cornish hens with a lot of mushrooms and a wine reduction that was just out of this world. As I thought I was going to make a pan sauce from the dripping with the handful of vegetables I had cut up for the base of the roasting pan, I decided to do something different with those vegetables. The cornish hens were something beautiful and I decided to make an herb orzo pasta dish to go with it rather than some garlic mashed potatoes, and sure, I could have used the ever so tender vegetables from the roasting pan, however I decided to hold off, and make a soup with them instead, and I am so glad that I did.
After having the tender vegetables cooled off, I decided that it would be super easy just to throw them in a blender and make a soup. It was literally just that easy!
Lets get started.
- 4 ribs of celery, cleaned, and quartered
- 1 large carrot, ends trimmed, and quartered
- 3 cloves of garlic, smashed
- 1 large onion, quartered
- 2 tbsp olive oil
- generous pinch of salt
- generous pinch of pepper
- 4 cups of chicken stock, brought to a boil
- Toasted baguette (optional)
So with your leftover roasted vegetables, toss them into a blender. Add the chicken stock, salt, and pepper, and puree. Pulse it down to the consistency of how you would like your soup. I leave mine with some ‘bits’ for some added texture. The flavor is so robust and delicious and is perfect for cold days (which we have been having in Wisconsin). Serve with a toasted baguette.