661606 Thu Oct 22 17:21:06 -0700 2009 45 31 Home Cooking 0 5123929 We're going to a pre trick-or-treating dinner where several of us are bringing soup. I'd like to try something new so I hope some of you will share your favorites. Thanks so much! Thu Oct 22 17:21:06 -0700 2009 131289 kaykid 1 5123951 http://closetcooking.blogspot.com/ Pumpkin & Black Bean Soup is super delicious and so easy! Thu Oct 22 17:31:36 -0700 2009 5123929 36312 HillJ 1 5124003 My two favorites are Creamy Chicken & Sweet Potato Chowder and Gumbo (chicken & sausage or seafood) If you are interested, I'll be glad to share my recipes. Thu Oct 22 17:50:56 -0700 2009 5123929 1108638 Cherylptw 2 5124728 Please do, they both sound great, and it is getting colder. Fri Oct 23 05:34:59 -0700 2009 5124003 64459 jnk 2 5126833 Yes, can you please put the recipe on here so I can try it? My girlfriend loves all things soup and chicken so this would be great to impress her! Thanks! Fri Oct 23 21:39:20 -0700 2009 5124003 1118731 kdave77 3 5128669 Sorry, I've been out of the loop for a couple days -:) Okay, the recipes: Chicken & Sweet Potato Chowder 1/4 cup butter (canola or veg oil can be used) 1/4 cup all purpose flour 1 cup onion, chopped 1/2 cup celery, including leaves, chopped 1/2 cup carrot, peeled & chopped 8 cups chicken stock 3 cups sweet potatoes, peeled & diced 2 cups heavy cream (1/2 & 1/2 can be used) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper (optional) 2 teaspoons ground cumin 1/2 teaspoon granulated garlic 1/4 cup fresh parsley leaves, chopped 3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used) 1 1/2 tablespoons cornstarch Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally. Add 7 1/2 cups of chicken stock and potatoes. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 minutes. Stir in the heavy cream, salt, pepper, crushed red pepper, cumin, garlic, parsley leaves and chicken. Dissolve the cornstarch into the remaining chicken stock until smooth and drizzle liquid into the simmering soup. Stir soup for one minute; reduce heat once again, cook through for five minutes. Re-season as necessary. Makes 6 servings. For the gumbo, I had a garden this year so most of my veggies came from it. If you can get fresh okra, try to do so. If not, frozen will be okay (I froze some for the winter) If you want to make the gumbo seafood, you can substitute whatever kind you like and add seafood stock for the chicken. Also, in this recipe, I used raw chicken but if you have leftover chicken, you can add it at the end. I some times add a spoonful or two of chicken base to kick up the flavor (I didn't list in the ingredients) Chicken & Sausage Gumbo 1/2 cup veg or canola oil 1/2 cup all purpose flour 1 cup bell pepper, seeded & diced 1 cup onion, chopped 1/2 cup celery, chopped 1/2 cup carrot, chopped 3 cloves garlic, minced 8 cups chicken stock 2 cups vegetable juice 2 cups raw chicken breasts, diced 2 cups potatoes, peeled & diced 1 cup canned tomatoes, chopped 2 tablespoons tomato paste 1 tablespoon worcestershire sauce 2 teaspoons kosher salt 1 teaspoon black pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon granulated garlic 2 cups mixed vegetables (combination of lima beans, green beans, corn, etc) 2 cups okra, sliced 2 cups smoked sausage, sliced 1/4 cup parsley, chopped 1/4 cup fresh basil, chopped Add the oil to a 5 quart pot; heat to medium temperature and whisk in the flour. Reduce the heat to low and cook the flour, stirring occasionally, until it turns the color of a penny. This could take 30 minutes. Stir in the bell pepper, onion, celery and carrot. Cook for five minutes then stir in the garlic, chicken stock and vegetable juice; increase temperature to bring pot to a simmer. Stir in the chicken (if raw), potatoes, tomatoes and tomato paste. Cover pot and cook for five minutes. Stir in the remaining ingredients well; cover and continue to simmer for 15 minutes. Re-season as necessary. Serves 6-8 Sat Oct 24 20:46:19 -0700 2009 5126833 1108638 Cherylptw 1 5124008 the two mainstays in my house are a pureed white bean soup with onion & rosemary, and a (pantry-cleaning) taco soup with black beans, pinto beans & corn. Thu Oct 22 17:53:05 -0700 2009 5123929 249405 elfcook 2 5125392 I will defend taco soup to anyone, anytime. Fri Oct 23 10:09:11 -0700 2009 5124008 20991 shanagain 1 5124313 So many soups, so little time :-) ......................... - Posole Verde and Tom Kha Gai are at the top of my list. Here are some representative recipes: http://www.chow.com/recipes/11133 http://www.chow.com/recipes/10531 - Pretty much any bean soup tickles my fancy, especially something with ham or ham hocks. Search in Recipes or Home Cooking for starters (if I don't link later). - Here are some familiar old timers: http://www.chow.com/recipes/11754 http://www.chow.com/recipes/11860 - I just 'winged' a creamed corn soup that came out great; it included 1 qt. boxed corn soup, 1 c. frozen corn, several roasted poblano chiles, two zucchini, one small potato, one diced chicken breast, a little chicken stock, crumbled bacon strip, lime juice to taste. You get the picture..... Thu Oct 22 20:24:44 -0700 2009 5123929 23712 DiveFan 1 5125389 Hot & Sour Soup (before you pick the recipe apart, I urge you to just TRY it, then pick it apart - this is kind of the "basic pantry" version - perk it up with whatever you're used to seeing in "your" hot & sour - tiger lily buds, shitakes, woodear mushrooms, bean sprouts, etc.) 4 cups chicken broth (boxed low sodium is fine) 2 cups sliced fresh mushrooms, whatever you prefer 1/2 cup sliced bamboo shoots, drained & julienned 4 slices fresh ginger root, roughly quarter size, chopped 2 cloves garlic, crushed/chopped 2 teaspoons soy sauce 1 - 1 1/2 T chili garlic paste (good old Huy Fong) leftover chicken or roast pork, to taste (optional) tofu - about a 1/4 cup, maybe? large julienne 3 tablespoons rice wine vinegar 2 tablespoons cornstarch 1 egg, beaten 2 green onions, chopped Heat broth, mushrooms, ginger, garlic, bamboo shoots & soy sauce to a boil, reduce heat, simmer while prepping tofu (I use extra firm) and whatever meat, if any, you're putting into the soup. Bring back to a boil & stir pot to get a good "swirl" going. Drizzle in fine stream of beaten egg. Stir together vinegar and corn starch, stir into pot. Bring back to a gentle boil to thicken, adding tofu and whatever meats you prefer just long enough to warm. Garnish with green onions. Depending upon your vinegar, you may need to tinker a bit at the end to get the "sour" right for your tastes, ditto for the chili paste and soy. So, as always, adjust as necessary. ETA: This is a gentle riff on a recipe found here: http://allrecipes.com/Recipe/Hot-and-Sour-Chicken-Soup/Detail.aspx Fri Oct 23 10:06:54 -0700 2009 5123929 20991 shanagain 2 5126933 Looks very similar to what I make at home. In addition, I add 1/4 teaspoon of ground white pepper and 1 teaspoon of toasted sesame oil. Those two ingredients, at least to me, seem to give my Hot and Sour soup the Chinese Restaurant flavor at home. Sat Oct 24 00:04:42 -0700 2009 5125389 126101 Antilope 3 5127534 I'll be sure to try your additions. Sat Oct 24 10:06:43 -0700 2009 5126933 20991 shanagain 2 5128261 This sounded so good and I had roasted a chicken yesterday so I made it tonight. Very good! DH isn't as fond of soup as I am and he loved it. Sat Oct 24 16:44:41 -0700 2009 5125389 64491 mickie44 3 5128286 I'm happy you enjoyed it, I was just stunned that it is as good, and as easy, as it is. Sat Oct 24 17:02:17 -0700 2009 5128261 20991 shanagain 4 5128297 Yes, very easy, also very adaptable to whatever is in the fridge and pantry. Next time I will find more exotic mushrooms than I had on hand today. It's a great starter recipe. Sat Oct 24 17:09:38 -0700 2009 5128286 64491 mickie44 1 5125442 Refried bean soup. Delicious, simple to make, adored by (most) children. Fri Oct 23 10:28:01 -0700 2009 5123929 280735 tcamp 1 5125627 Ham, hericot vert, golden potato soup. Use ham broth if you have it and Yukon Gold potatoes. A pinch of saffron adds nice flavor and contributes to the golden color. I use frozen hericot vert when I can't get fresh and usually snap them in half or thirds to fit on a spoon. Fri Oct 23 11:35:02 -0700 2009 5123929 84890 nemo 1 5125748 One of my favorites (and approprate to Halloween) is Roasted Garlic Soup from epicurious. I have made it a zillion times & everyone loves it. I also make a pear soup from food network that is great. Fri Oct 23 12:09:19 -0700 2009 5123929 1099702 sparkareno 1 5125776 I modified a garlic soup recipe from a garlic festival cookbook that always goes over well. 1 or 2 heads garlic, minced (read: chop garlic until you can't stand to chop any more) 1/4 cup chopped parsley 3 tb butter 1 or 2 tb flour, optional 8 cups beef broth 1 bay leaf 1/2 cup dark beer a hit or two of worchestershire salt and pepper Saute the garlic and parsley in butter until the garlic gets just a bit of colour. If you want a slightly viscous soup, add the flour and saute for a minute. Add the remaining ingredients, bring to a boil and boil until the volume is slightly reduced (I leave it at a low boil for an hour). This makes a great base. We eat it plain, or with egg stirred in after the manner of egg drop soup, a friend I made it for warmed some roast beef in it to use in sandwiches, with the remaining broth being used as ju. Fri Oct 23 12:21:20 -0700 2009 5123929 285186 Popkin 2 5125895 That is very different than mine. Mine uses both roasted garlic & garlic cooked in chicken broth. The whole thing is pureed in the blender so it is thick. At the end you squeeze in lemon juice & add permesan cheese. I think mine is much lighter than yours. Fri Oct 23 13:03:41 -0700 2009 5125776 1099702 sparkareno 3 5126161 No such thing as too many garlic recipes.... I'd be delighted to learn of and try your rendition of garlic soup :D Fri Oct 23 14:51:26 -0700 2009 5125895 285186 Popkin 4 5126246 I agree---and I have been to the Gilroy garlic festival many times & still can't get enough! Don't be tempted to leave out the lemon--it adds a lot. http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669 Fri Oct 23 15:30:15 -0700 2009 5126161 1099702 sparkareno 1 5126055 My favorite soups are Avgolemono (Greek Lemon-Chicken soup) or my Mother-in-Law's Romanian Meatball Ciorba (sour soup). I've always gotten rave reviews on both. Fri Oct 23 14:06:11 -0700 2009 5123929 173425 Jen76 2 5126556 Go for the curried cauliflower soup recipe on my blog here: http://motherskitchen.blogspot.com/2009/10/mlfb-oktoberfest-and-soup-exchange.html Just had a soup exhange and this one went really fast....it will be different than what everyone else is bringing....and it is easy and delicious, too! Fri Oct 23 18:34:07 -0700 2009 5126055 49051 momskitchen 1 5126610 CARROT AND GINGER SOUP 6 tbsp. (3/4 stick) unsalted butter 1 lg. yellow onion, chopped 1/4 c. finely chopped ginger root 3 cloves garlic, minced 7 c. chicken stock 1 c. dry white wine 1 1/2 lb. carrots, peeled, cut into 1/2" pieces 2 tbsp. fresh lemon juice Pinch curry powder Salt & ground pepper Snipped fresh chives or parsley 1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts. 2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes. 3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold. Fri Oct 23 19:10:30 -0700 2009 5123929 259263 bigfellow 2 5127710 Oh yum! This is going to be my dinner tonight! I have lots of carrots in the garden begging me to pull them up. There is nothing better than the combination of carrots, ginger, and curry! Sat Oct 24 11:44:33 -0700 2009 5126610 16407 Jane917 1 5127346 I am a true soup lover, i can eat soup if it's 100 degrees out or freezing. I just find it so satisying and the ultimate comfort food. I have been a member of chowhound for about 2 years, and during this time I've posted quite a few soup recipes. Here's one that is not only delicious but easy, the perfect soup when you really need help with time. I'm having my annual pumpkin carving contest and this is one of the soups I'll be serving with homemade olive bread. Hopefully you'll get lots of responses I'm looking for two more outstanding soups to make myself! http://www.chow.com/recipes/11248 Yes it's spicy, if you have small children or people that are sensitive to the peppers, minimize the heat or leave them out. The soup although it looks simple, doesn't simmer on the stove for hours and hours, is really very delicious. Sat Oct 24 08:31:00 -0700 2009 5123929 50431 chef chicklet 1 5127583 This is simple, easy & delicious. Especially good in springtime, but any time of year it works for me. LEEK AND POTATO SOUP Gourmet, Feb. 1997 Serves 2 generously Total Time: Less than 45 minutes 1 medium boiling potato (about ½ lb) 1 garlic clove, minced ½ medium onion, chopped fine 1 tbsp. unsalted butter 2 medium leeks, (white parts only), halved lengthwise, sliced thin crosswise and washed well 2 ½ cups chicken broth 3 tbsp. heavy cream 2 tbsp. chopped fresh flat leafed parsley leaves Peel potato and dice fine. In a 3 ½ to 4 quart saucepan cook garlic and onion in butter over moderately low heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender. If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat , stirring occasionally, until hot. NOTES: I always double this recipe, as it reheats very well, but I have never tried to freeze it; we usually don’t have any left over! I also use half and half or whole milk instead of the cream. You can also refrigerate after step one, and puree cold and reheat when convenient. Sat Oct 24 10:34:16 -0700 2009 5123929 90755 Phurstluv 2 5127636 Here's my non traditional way to make Cream of Potato Soup with leftover mashed potatoes, boiled or baked potatoes. I cannot give you measurements, as it all depends on the amount of potatoes you have left on hand. Sautee any or all of the following: Celery, Onions, Leeks or Green Onions. Make an amount of Chicken Stock necessary to thin out the potatoes to the consistency you like, thick or thin. Vegetable Stock can certainly be substituted. Combine the stock and potato mixture and Puree in a blender. Heat the mixture mixture to just before boiling. Temper some cream with some soup in a ladle and introduce it back into the soup mixture Use as much or as little as you like. Season to taste and garnish with any of the following: Green Onions Cilantro, Dill or other Herbs Bacon Various Grated Cheeses Fresh made Croutons Sherry Sour Cream Creme Fraiche Sat Oct 24 11:05:02 -0700 2009 5127583 123497 fourunder 1 5127592 I've served this to my family a couple of times (in fact, the 3rd time tomorrow) and it is enjoyed by all. Caldo Gallego from Seasonal Eats 1/4 pound pancetta or slab bacon, cut into 1/4-inch slices 1 15-ounce can white beans, drained and rinsed 1 medium onion, chopped into 1/2 inch cubes 1 large baking potato or 1/2 pound smaller potatoes, cubed into 1/2 inch pieces 1 large turnip, peeled and cubed into 1/2 inch pieces 1/4 pound Spanish chorizo, casings removed, cut lengthwise then into 1/4-inch thick slices (or 1/4 pound ground chorizo) 1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), washed, stemmed and coarsely chopped 1/2 teaspoon red pepper flakes (optional) salt and pepper to taste 1. In a large soup pot, cook the pancetta or bacon over medium heat for about ten minutes, stirring occasionally, until the fat is rendered and the bacon is just crispy. 2. Add the onion, potato, and turnip to the pot along with enough water to cover, and simmer for about 20 minutes until almost soft but not falling apart. 3. Add the beans, chorizo (if using uncooked ground chorizo, cook in a small separate pan and add to the soup), greens, and red pepper flakes and continue simmering until the greens are tender. Season to taste with salt and pepper. Serve with crusty bread. Serves 8-10. http://crepesofwrath.net/?p=515 Sat Oct 24 10:42:18 -0700 2009 5123929 65804 grampart 1 5127630 I make a Greek bean soup (soupa fassolia) my mother in law taught me. It is so incredibly cheap and simple, and hard to believe how delicious it is. 1 lb great northern or otherwhite beans 2 ribs celery 2 carrots 2 onions 8 cloves garlic 2 tbsp tomato paste 1/2-1 cup good Greek oliveoil salt and pepper Soak beans overnight. Rinse, and add 12 cups of water. Slice garlic and dice other vegetables. Add to beans and water.Cook until almost tender- about 1- 1/2 hours. Add tomato paste diluted in water, oil and salt and pepper to taste. Stir well and cook uncovered until nice and thick about and hour. Sat Oct 24 11:03:12 -0700 2009 5123929 13202 emilief 1 5128205 Turkey Barley Soup with parsnips and dill. Sat Oct 24 16:11:26 -0700 2009 5123929 159107 chefj 1 5128344 Wow, so many great ideas! I'm going to be busy trying out new recipes. Thanks so much, and keep them coming--you can never have too many good soup recipes. Sat Oct 24 17:38:40 -0700 2009 5123929 131289 kaykid 1 5128360 I make a soup each Sunday from mid-september through early April. Some of the family and friend favorites are: Smooth Black Bean Tomato Florentine Buffalo Chicken Soup Tomato Vegetable Andouille Italian Wedding Soup and many others - if any appeal to you let me know and I will post it or several Sat Oct 24 17:49:55 -0700 2009 5123929 216123 folprivate 2 5156871 Folprivate that Buffalo Chicken Soup sounds really good. Do you have a recipe? Wed Nov 04 18:35:04 -0800 2009 5128360 229297 LEsherick2008 3 5156887 Buffalo Chicken Soup 1 med. onion - chopped 4 ribs celery - chopped ½ cup butter OR margarine 1/3 cup all-purpose flour 1–1/2 cups milk 2 cups chicken broth 4 cups shredded or diced, cooked chicken (poach breasts in some broth and then use the broth in the recipe) ½ - 1 cup buffalo wing sauce - to taste - RECIPE BELOW 8 oz. process cheese food (Velveeta®) - cubed, low-fat okay 1 tsp. garlic powder If it still isn’t spicy enough add a dash of cayenne In a dutch oven over low-medium heat, sauté onions and celery in butter until tender. Stir flour into pan; slowly whisk in milk and broth. Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted. Note: We serve this with a dollop of bleu cheese dressing in the soup bowl Buffalo Sauce 6 oz Frank’s Louisiana Hot Sauce 1 Stick Margarine (not butter) 2 Tbl white vinegar ¼ tsp celery seed ¼ - ½ tsp cayenne pepper ¼ tsp garlic powder ¼ tsp onion powder 2 dashes black pepper ½ tsp worcestershire sauce 2 tsp Tabasco 6 oz ketchup if you want it even hotter add ¼ - ½ tsp crushed red pepper Mix all ingredients in pan over low heat stirring occasionally. Wed Nov 04 18:42:45 -0800 2009 5156871 216123 folprivate 4 5157169 Wow that sounds really good. I will be making this next week with some chicken breast boneless tenders. I think this might really clear my sinuses. As I still have a bit of a cold. Thank you. Wed Nov 04 21:02:27 -0800 2009 5156887 229297 LEsherick2008 1 5128673 I wanted to share the recipe I made tonight, and this is the perfect topic! Carrot, Sweet Potato Soup with Chipotles (based on a recipe I saw in a blog) Two large sweet potatoes (about 2 pounds), peeled and cut into chunks 4 large carrots (about a pound), peeled and cut into chunks 1 large onion, diced 3 tablespoons butter 1-2 canned chipotle peppers in adobe, including some sauce chicken stock (six-eight cups)* salt and pepper to taste Melt the butter in a large pot, add onion, and cook over medium heat until onion starts to soften. Add the carrots and sweet potatoes, toss with onions and butter, cover and cook over low heat until onions are tender and translucent and carrots and sweet potatoes have started to soften (15-20 minutes). Add one chipotle pepper and enough chicken stock to cover, cover and simmer for 30 minutes or until vegetables are very tender. Puree. Check seasonings and add second chipotle pepper if desired. Return to pot and thin with remaining chicken stock to desired consistency; simmer for five minutes before serving. *I used homemade chicken stock that was well seasoned, so I didn't add any additional seasoning -- if canned or boxed is used it might need a little punching up. Sat Oct 24 20:49:10 -0700 2009 5123929 10159 Ruth Lafler 2 5129544 hmmmm so i'm pretty sure i'm making this today so I have lunch for the week. Would it change the flavor profile a lot if I subbed in veggie stock? Sun Oct 25 11:58:19 -0700 2009 5128673 264146 kubasd 3 5135165 Probably not. I just mentioned it because some canned stock/broth mostly taste of salt. Tue Oct 27 12:44:38 -0700 2009 5129544 10159 Ruth Lafler 1 5129167 This is involved, but it is so worth the trouble. My Roasted Heirloom Tomato Soup lots of heirloom tomatoes, any kind salt sugar EVOO Cut tomatoes in half and scoop out seeds with your fingers. Generously oil rimmed cookie sheets and fill with one layer of tomato halves. Sprinkle with salt and roast for a couple of hours at 350, until the edges are caramelized. Scrape tomatoes and juices into a sieve and run it until only skin is left. Simmer the resulting sauce until it is thick enough to suit you. Add a teaspoon or two of sugar and salt to taste. Serve with fresh basil and parmesan cheese. It takes a lot of tomatoes to make a quart. I got such good response to this soup that I actually went through 2 bushels of tomatoes making it this late summer. It was also a lot of sieving! Sun Oct 25 07:50:45 -0700 2009 5123929 1119019 hortscribe 2 5129512 Sounds really good. Too bad most of the country is out of heirlooms by now. Sun Oct 25 11:37:07 -0700 2009 5129167 90755 Phurstluv 1 5129228 Eeek! How could I forget? My favorite of all time, French Onion Soup!!! Sun Oct 25 08:35:13 -0700 2009 5123929 50431 chef chicklet 1 5129574 I used to NEVER make homemade soups for my family because it seemed so time consuming and I didn't have any good, easy recipes. I was at the grocery store one day and they were doing a soup demo with a Vitamix juicer/ blender/ food processor. It COOKS the soup as you are adding ingredients! Plus you use whole food ingredients which makes it so much healthier. They also provide a cookbook for free with amazingly simple and delicious recipes. I love not having to chop, dice, etc. I get hot, fresh, delicious and healthy soup in under 5 minutes - and the only thing to clean is the Vitamix. I'm a spendthrift so I was hesitant because of the price. The guy gave me a savings code to use on the website so I finally bit the bullet (and my whole family is glad - "Mom actually cooking...what?!" lol) The code is 06-003851 - it gets you $25 off (Free S&H). It still works - my family and friends have used it, too. Check out their soup recipes and video demos!; www.vitamix.com Sun Oct 25 12:17:05 -0700 2009 5123929 1119091 SerendipityAngel 1 5130931 My friend's mom gave me a very simple, delicious soup recipe involving white beans, kale, sliced kielbasa, and chicken broth. I highly recommend it. I usually halve the beans because I'm not much of a bean-eater. http://culinspiration.wordpress.com/2009/02/26/brendas-cannelini-keilbasa-kale-soup/ I also have a recipe for Italian wedding soup on my blog. It's a big involved, but worth it! Mon Oct 26 02:38:17 -0700 2009 5123929 150094 ChristinaMason 1 5130947 Not really a recipe but I love roasted vegetables both as the named dish and because I almost always make a soup out of the leftovers. 1 part roasted vegetables of your choice (hopefully you roasted garlic cloves along with everything else) 2 parts liquid, either water or stock Seasoning of your choice (I'm a fairly traditional pepper user) Simmer for a bit and then puree. Taste for seasoning and finish with anything you wish. I use some of these, usually more than one: - dash of cream - splash of lemon - swirl of olive oil - a sprinkling of reserved roasted vegetables - plop of sour cream with chives It's a really quick leftover soup and it's so warming and filling. And tasty, too. Mon Oct 26 03:27:42 -0700 2009 5123929 10516 MplsM ary