Roasted winter vegetable soup

Chef Chris Vizzina' Roasted Winter Vegetable Soup
8- 12 Servings

1  onion small diced
1  carrot small diced
2  stalks celery small diced
4  tbs. olive oil
2  rutabaga small diced
2  apple small diced
2  butternut squash small diced
1  turnip small diced
2  sweet potatoes small diced
1  bouquet garni with bay eaves, fresh thyme, Italian flat leaf parsley
1  quart vegetable stock
2  cups heavy cream
 salt and pepper to taste


Preheat an oven to 375 degrees. Toss all vegetables except celery, onion
and carrot in olive oil and roast in oven until slightly golden brown
about 50 minutes. Set aside. In a medium pot, sweat the celery, carrot
and onion in the olive oil until onions are translucent. Add the roasted
vegetables, cover with vegetable stock (if additional liquid is needed to
cover use more veg stock or water, add bouquet garni to pot and bring to
simmer. Allow to simmer for approximately. 20to 30 minutes until all
vegetables are cooked thoroughly. Pull out bouquet garni,puree with
either an immersion blender or normal blender until creamy and smooth.
Add 1/2 of heavy cream and then add the rest of cream as desired .Season
to taste with salt and pepper.Garnish with grated parmesan cheese and
chives

GDA Cooking - December 10, 2012