Note: Having lots of veggies leftover was fortuitous for utilizing on Monday's menu. These veggies have tremendous flavor, so what a shame to waste them. To store them for later use I put them in a plastic bag and toss in the fridge.
|Creamy "Pot Roast Veggie" Soup|
Leftover potato, onion, carrot & sweet potato
(you could use plain oven roasted veggies)
Freshly grated nutmeg
Chives as garnish
Dill as garnish
So to begin this soup, I filled my Vitamix blender a little more than half-full of leftover veggies and 1 cup of chicken stock. I pureed until smooth. Add more stock if needed to blend well. Then into a small pot to finish. I added about 1/2 to 2/3 cup of cream and enough milk and stock to thin it out a bit. Roughly half milk to half stock. I brought it up to a low simmer and grated a bit of nutmeg to my taste. Probably a pinch if measured. Black pepper to taste and salt if needed. Boom! Done! Just like that I had a tasty soup with tons of flavor. To garnish, I just drifted over some chives and some dried dill weed. You could grate a bit of hard cheese over such as Parmesan, Asiago, Romano, Dubliner etc. Served with a light salad it was a perfect dinner. Simple, quick and scrumptious.
|My creamy soup and Romaine salad with tortilla strip crunchies|