Dear Ina,
You published this recipe, and aired it on your cooking show, back in 2002. I have been wanting to make this soup recipe ever since then. Twenty-two years, Ina. It's not like I haven't been busy cooking away in my kitchen because I truly have.
The problem is, there is just isn't enough time for all the recipes.
Something I wonder about all the time. How do cookbook authors and celebrities, such as yourself, have the time to try so many recipes? Do you cook and try new recipes all day every day? Morning to night? Do you ever sleep?
I'd really love to know the secret because I'm turning 50 next year and I need to figure out how to jam pack thousands of recipes in to the second half of my life.
I happened to have all the ingredients for this soup on hand: carrots, parsnips, sweet potatoes, and butternut squash. I set about roasting all the veggies, then followed your directions to blend them in a blender with some chicken stock. I returned the mixture to a dutch oven, adding chicken broth and bringing to a slow boil.
I plated some in a bowl with some leftover roasted veggies, the brioche croutons, and some parsley. I decided to top with a little Parmesan cheese. It looks very festive and seasonal and was really warming and comforting. We enjoyed it with some added spice, sprinkling and stirring in some cayenne pepper to really warm the soul. Happy to finally try it!
Hoping for answers to my above questions,
Kim
Roasted Vegetable Soup with Brioche Croutons
Adapted from Food Network
by Ina Garten
Serves 4-6
3 to 4 cups chicken stock
1 quart Roasted Winter Vegetables
salt and black pepper
Brioche Croutons
olive oil
Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons olive oil
1-1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
Brioche Croutons
6 ounces brioche or Challah
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Roasted Veggies: Preheat the oven to 425F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1-1/4" cubes. All the vegetables will shrink while roasting, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.
For the Brioche Croutons: Slice the bread about 3/4" thick. Cut off the crusts and then cut the slices in 3/4" dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 5-6 minutes, checking periodically, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
For the Soup: In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor or blender. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with Brioche Croutons, a sprinkle of parsley, and a good drizzle of olive oil.
November Potluck @ IHCC
