A good rule of thumb for this recipe is for every cup of pureed vegetables use the same amount of stock. Be careful to re-season with salt and pepper.
*Recipe taken from Barefoot Contessa Family Style*
Yields 3 to 4 servings.
Ingredients:
- 3 to 4 c. chicken stock
- 3 to 4 c. roasted vegetables
- Salt and pepper, to taste
Directions:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the vegetables and the stock in the bowl of a food processor. Pour the soup back into the pot and season to taste. Thin the soup 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 is the consistency that you like.
Did you try this recipe? Post your experience, tips & reviews in the comment section!
*posted by michelle142*
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