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Roasted Fall Vegetable Soup


Soups and Salads


Recipe from Susan Nye's Around the Table




Add a salad or your favorite grilled cheese sandwich for a warm and cozy mid-week dinner.

Number of Servings

Serves 4 or more


Leftover Roasted Fall Vegetables
6 or more cups chicken stock
1 bay leaf
1 c. half and half (optional)
Fresh chopped chives or chive oil, for garnish (optional)

Preparation - Directions

Working in batches, puree the leftover vegetables with a little chicken stock in a blender or food processor until smooth. Put the vegetable puree in a large soup pot and add more chicken stock until it is just a bit thicker than you’d like. Add the bay leaf to the soup.

Reheat slowly on the stove top and simmer for on low for 15 minutes. Add the half and half, reheat until steaming. Check for seasoning and serve immediately, garnished with chives or chive oil.

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