From stock to soup

So obviously, I had to make soup right after making stock. (Duh.) Rather than follow a recipe, I decided to wing it. Without further adieu, here’s my own “recipe” for Roasted Broccoli and Cauliflower Soup. (Not the catchiest name, but it does convey the essence of the dish. Oh lord, listen to me. I “write” one recipe and all of a sudden my broccoli has an essence?!)

Roasted Broccoli and Cauliflower Soup

Broccoli (2 heads)

Cauliflower (1 head — or one bag from Trader Joe’s)

Onion (1) – chopped

Leeks (2) – chopped

Chicken stock (homemade, of course — about 2.5 quarts)

Olive oil

Salt (kosher, of course)

Pepper

___

Roast broccoli and cauliflower, tossed with olive oil, salt and pepper on a baking sheet at 400 for about 25 minutes (or until it looks like it would taste better than regular broccoli and cauliflower).

In a pot that will fit all the veggies and stock, saute the onion and leeks in olive oil until they look like sauteed onions and leeks.

Toss in the roasted veggies and stir.

Toss in the chicken stock and bring to a boil.

Let simmer for a little while.

Get out your badass immersion blender and go to town.

___

I recommend serving hot with parmesan cheese.

I invented a soup! Stay tuned for other incarnations. Just realized I shoulda put bacon in there… next time.

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