Roasting Soup (by sarah)
Ok I bought lots of veg for a nice roast but with Jeans inpromptu hospital trip etc... it didnt really happen so I had stuff left over therefore I souped it! It was tasty too Al really liked it 🙂
*1/3 celeriack *1/3 swede *2 medium potatoes *1/2 butternut squash *3 salsify *1 couguette *2 large cloves of garlick *Black pepper *1 tbl spoon fennel seeds *pumpkin seed oil
I had par boiled alot of it all ready to roast and put in the left over roast veg (these had been roasted in sunflower oil with rosemarry and pepper). I had also kept the water a veg stock which I then boiled everything up in that hadnt yet been par boiled - these were the potatoes (for some reason there are never any roasted potatoes left after the meals reguardless of how many I cook?), butternut and courgette.
Then we blend the whole lot! Bzzzzzzzzzz
Into the suacepan about a quarter of it went, along with the garlick crushed and fennel seeds - also crushed. I also drisseled about 1/2 a tbl spoon of pumpkin seed oil into it and ground some pepper in (using our phallic pepper grinder from an Italian restruant!), add the fennel seeds and away we go!
Oh and don't forget to add a pint of milk - I use a 50:50 mix of semi skimed goats and skimed cows milk but thats cos of special dietry recurrements and should be fine what ever you use - it would probably be tasty just with a pint of veg stock instead!
Gentle heat until the odd bubble starts to appear, try not to let boil! This allows the garlick and fennel to permeate the soup properlly 🙂
I had it on the heat for about 1/2 hr.
Be warned me and Al have had this two days in a row and I have frozen enough (without garlick, fennel and milk) to feed 6 a thick soup and 10 a thickish soup!
Jean also loves this but she had it mixed with mash potatoe:)
Thu 22nd Jun 2006 8:38 pm 
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