Sunday, February 12, 2012
Roasted Vegetable Soup - From class today
Here is the recipe that I developed for the class today.
ROASTED WINTER VEGETABLE SOUP
Wes Davis © 2012 - all rights reserved
BUTTERNUT SQUASH - 1
RED PEPPER - 1
RED ONION - 1
SWEET POTATO - 1 LARGE
PARSNIP 2 SMALL
CARROTS – ABOUT 3 LARGE
SEEDED FRESH TOMATOES - (ROMA – ABOUT 3- 4)
1 HEAD OF GARLIC
Peel all the veggies and cut in 2 inch pieces. Cut off the top of the head of garlic and wrap in foil. Place all the veggies and the garlic on sheet pan and drizzle vegigies with olive oil. Add salt and pepper. Make sure that they are not too crowded. Roast in a 350 degree oven for 1 – ½ hours until caramelized.
Add veggies to stock pot - deglaze the sheet pan with broth and add to pot. Unwrap the garlic and squeeze the roasted garlic into the soup. Add enough broth to use an immersion blender and puree. Add more broth and adjust consistency to your taste. Heat soup and serve with a dollop of nonfat Greek yogurt and some chopped parsley.