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Lately I’ve been into roasting vegetables in the oven and creating soups.
This is perfect for winter or anytime
3 potatoes, cut into pieces
1 each: shallots, onion, peeled, rinsed, cut into pieces
1 leek, rinsed and chopped
1 - 2 cloves garlic peeled, rinsed, crushed
1/3 tsp. each: salt, pepper
non stick cooking spray
2 tsp. flour
2 - 3 T. each: unsalted butter, olive oil
4 - 6 c. low sodium chicken broth
1/2 c. sour cream
Preheat oven to 375’ F.
Spray cooking sheet with non stick spray.
Rinse, cut ends from, cut potatoes into pieces.
Peel, rinse, cut onions, shallots into pieces.
Rinse, cut ends from, chop leeks.
Peel and crush garlic.
Arrange vegetables on cooking sheet, sprinkle some of the salt, pepper over vegetables.
Place vegetables in oven to cook for 20 - 30 min.
Preheat soup pot to medium high heat, lower heat to medium.
Add butter, add flour and stir to make a roux.
Add oil to pan.
Remove vegetables from oven carefully.
Add vegetables, rest of salt, pepper, cook for 10 - 15, stirring occasionally.
Add broth to vegetables, cover pot with lid.
Reduce heat and cook for 15 - 20 min. more.
Turn off stove, remove soup from heat.
Add sour cream to soup and use an immersion blender to blend until soup is blended.
Serves 4 - 6.
