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Jan. 31st, 2008 06:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lisamoeI used to make a couple of kinds of soup. Pretty much beef vegetable whenever I had leftover pot roast, and chicken noodle when I remembered to buy frozen noodles. I have been making a lot of other soups recently though. My Mom brought me a soup cookbook, and though I haven't followed the recipe exactly on any of them I've been inspired by looking through it.
Tonight I made roasted vegetable soup. I cut up butternut squash, zucchini, yellow squash, red onion, yellow bell pepper, potato, tomato and mushrooms and tossed the vegetables with olive oil, rosemary and fresh garlic. Then I roasted them in the oven til they were soft, put about 2/3 of the roasted vegetables in the blender with some chicken stock and pureed it, put that all in a pan and put the rest of the vegetable chunks, a tablespoon of flour, a few more cups of chicken stock and some salt and pepper and simmered it for a while. It turned out really well.
Last week I made a cream of onion with both sweet yellow and green onions and that was pretty nice too as a side dish. The week before that I made this soup that's kind of hard to describe, but it was kind of a cream of mushroom and celery, but processed so that there weren't any big chunks of either. I thought it had a very nice flavor. I think next I'm trying a cream of avocado, which sounds a little odd I guess, but it looks like a good recipe.
Tonight I made roasted vegetable soup. I cut up butternut squash, zucchini, yellow squash, red onion, yellow bell pepper, potato, tomato and mushrooms and tossed the vegetables with olive oil, rosemary and fresh garlic. Then I roasted them in the oven til they were soft, put about 2/3 of the roasted vegetables in the blender with some chicken stock and pureed it, put that all in a pan and put the rest of the vegetable chunks, a tablespoon of flour, a few more cups of chicken stock and some salt and pepper and simmered it for a while. It turned out really well.
Last week I made a cream of onion with both sweet yellow and green onions and that was pretty nice too as a side dish. The week before that I made this soup that's kind of hard to describe, but it was kind of a cream of mushroom and celery, but processed so that there weren't any big chunks of either. I thought it had a very nice flavor. I think next I'm trying a cream of avocado, which sounds a little odd I guess, but it looks like a good recipe.
