Roasted Root Veggie Bisque Food

ROASTED VEGETABLE BISQUE

Steps:

• 1. Prepare your veggies for roasting: - Wash all veggies and dry them with paper towel. - Don't need to chop up the baby carrots. - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
• 2. Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
• 3. Arrange veggies on pan in single layer. (I usually end up using two pans).
• 4. After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
• 5. Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
• 6. When done roasting, move veggies from pan to a big pot. Pour in broth and water.
• 7. Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
• 8. Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
• 9. Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
• 10. Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
• 11. Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
• 12. Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

ROASTED ROOT VEGETABLE BISQUE RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.