Roasted Soups in Everyday Food
posted at 10/5/2010 8:23 AM EDTI've made 2 of the few roasted soups in this month's Everyday Food, Roated Eggplant and Chickpea, and Roasted Butternut and Chicken. The butternut has cumin and coriander - smokey comfort food at its best. In both cases, I used the 4 cups of stock it calls for PLUS one cup of plain water. It was more like stew without the additional liquid. I also used an immersion blender (sparingly) instead of a potato masher. Other than that, all by the book. HIGHLY recommend. (DH said that the butternut one was better than the lobster bisque I made from a Food Network recipe that took all day and cost a fortune and a half.) The eggplant one is good, too, very delicate flavor but hearty.
Re: Roasted Soups in Everyday Food
posted at 10/31/2010 1:47 PM EDTHere are some photos of the butternut/chicken one. I added about a rounded tsp of freshly grated ginger and a 5th cup of liquid (4 cups stock, 1 cup water). You can find the recipes online. Here's the link to the butternut/chicken.