******* ROASTED VEGETABLE SOUP *******
Ingredients:
1 recipe Balsamico Roasted Vegetables (see Recipe index)
1 recipes Herbal Broth (recipe follows)
6 slices day-old Country bread, toasted
1-2 tablespooons balsamico
grated pecorino Romano (optional)
Directions:
Coarsely chop the roasted vegetables. Combine with the broth, heat to a simmer and cook slowly for 15 minutes. Off the heat, stir in parsley and season to taste with balsamico.
Place the toasted bread in soup dishes. Spoon on a ladle of broth followed by a generous scoop of roasted vegetables. Dust with cheese and serve.
***** HERB BROTH *****
Ingredients:
1 Spanish onion, peeled and coarsely chopped
1 leek, trimmed to white portion, quartered, rinsed, sliced
3 carrots, scrubbed and coarsely chopped
2 stalks celery, rinsed and coarsely chopped
leaves stripped from 4 - 4" stems fresh thyme
1 cup fresh parsley, leaves and stems
3 bay leaves
6 each, black and white peppercorns
15 sage leaves
12 basil leaves (optional)
1/2 cup fresh chervil, leaves and stems (optional)
vegetable oil
7 cups cool water
2 - 4" stems fresh rosemary
1 tablespoon kosher salt
Directions:
Combine onion, leek, carrots, celery, thyme, parsley, bay leaves, peppercorns, sage and optional basil and chervil to the workbowl of a food processor. Pulse for 10 seconds, then run the processor for 15 seconds or until vegetables and herbs are finely chopped.
Heat a heavy pot and pour in just enough oil to thinly coat the bottom. Scrape the vegetable-herb mixture into the pot and saute for 5 minutes, stirring frequently.
Pour in cool water, salt and rosemary sprigs. Bring liquid to a simmer, and cook slowly, uncovered, for 30 minutes. Strain, cool and refrigerate up to 1 week, or freeze for future use.
Yield: 6 cups
