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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pinch(s) see prep see prep |
Directions:
1. Yield:3 to 4 servings .Level:Easy. .
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9. Ingredients
10. to 4 cups chicken stock, preferably homemade, recipe follows
11. quart Roasted Winter Vegetables, recipe follows
12. Kosher salt and freshly ground black pepper
13. Directions
14. In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. 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.
15. Chicken Stock:
16. (5-pound) roasting chickens
17. large yellow onions, unpeeled, quartered
18. carrots, unpeeled, halved
19. celery stalks with leaves, cut in thirds
20. parsnips, unpeeled, cut in 1/2, optional
21. sprigs fresh parsley
22. sprigs fresh thyme
23. sprigs fresh dill
24. head garlic, unpeeled, cut in 1/2 crosswise
25. tablespoons kosher salt
26. teaspoons whole black peppercorns
27. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
28. Yield: 6 quarts
29. Roasted Winter Vegetables:
30. pound carrots, peeled
31. pound parsnips, peeled
32. large sweet potato, peeled
33. small butternut squash (about 2 pounds), peeled and seeded
34. tablespoons good olive oil
35. /2 teaspoons kosher salt
36. /2 teaspoon freshly ground black pepper
37. tablespoons chopped fresh flat-leaf parsley
38. Preheat the oven to 425 degrees F.
39. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
40. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
41. Sprinkle with parsley, season to taste, and serve hot.
42. Yield
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