3 to 4 cups chicken stock
1 quart roasted vegetables
kosher salt
freshly ground black pepper
croutons
good olive oil
In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the roasted vegetables and the chicken stock in a food processor. 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 croutons and a drizzle of good olive oil.
1 quart roasted vegetables
kosher salt
freshly ground black pepper
croutons
good olive oil
In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the roasted vegetables and the chicken stock in a food processor. 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 croutons and a drizzle of good olive oil.
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