Creamy Roasted Winter Vegetable Soup Or Chowder Food

CREAMY ROASTED WINTER VEGETABLE SOUP OR CHOWDER

Steps:

• 1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
• Pour in 1 cup veg. broth and 1/2 cup wine
• Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
• In a large dutch oven or soup pot heat 2 tbls butter. Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
• Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste. At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

CREAMY VEGETABLE CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.

CREAMY VEGETABLE CHOWDER

Steps:

• Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
• Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
• Add canned and skim milk and parsley and heat just to boiling.
• In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
• If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.

ROASTED WINTER VEGETABLE SOUP

Steps:

• With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
• Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
• Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
• While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
• Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.