Roasted Soups in Everyday Food

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    Roasted Soups in Everyday Food

    I'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.
     
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    Re: Roasted Soups in Everyday Food

    Here 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.








     
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