Name: Christine’s Roasted Autumn Soup with Potatoes, Carrots and Leeks
Ingredients: 16 small, medium and large garlic cloves, peeled, left whole; 1 yellow onion, coarsely chopped; 2 medium leeks (or whatever you have on hand to equal about 3 cups chopped), white and light green parts only, cleaned, sliced lengthwise, coarsely chopped crosswise; olive oil for the pan; 1 teaspoon kosher salt; freshly ground black pepper; 1/2 cup extra-dry Vermouth for de-glazing the pan; 10 cups vegetable broth or chicken stock; 6 heaping cups previously-roasted potatoes and carrots, coarsely cut; 1 rather large jalapeno pepper, charred, peeled, seeded, chopped; 1 tablespoon fresh oregano leaves, chopped; 6-8 sprigs fresh thyme, leave whole; Juice from 1 very large Valencia orange, strained; Kosher salt and freshly ground black pepper to taste

Christine’s Roasted Autumn Soup with Potatoes, Carrots and Leeks

Posted March 29, 2017

CategoryHot Pepper, Leek, Potato, Recipe, Soups and Stews, Thyme

Christine's Roasted Autumn Soup with Potatoes, Carrots and Leeks

Yields1 Serving

16 small, medium and large garlic cloves, peeled, left whole

1 yellow onion, coarsely chopped

2 medium leeks (or whatever you have on hand to equal about 3 cups chopped), white and light green parts only, cleaned, sliced lengthwise, coarsely chopped crosswise

olive oil for the pan

1 teaspoon kosher salt

freshly ground black pepper

1/2 cup extra-dry Vermouth for de-glazing the pan

10 cups vegetable broth or chicken stock

6 heaping cups previously-roasted potatoes and carrots, coarsely cut

1 rather large jalapeno pepper, charred, peeled, seeded, chopped

1 tablespoon fresh oregano leaves, chopped

6-8 sprigs fresh thyme, leave whole

Juice from 1 very large Valencia orange, strained

Kosher salt and freshly ground black pepper to taste

Have a large stockpot ready on the stove.

Pre-heat oven to 375 degrees.

Lightly oil a large baking pan, add the onion, leeks, and garlic and season with kosher salt and black pepper. Cover with foil and roast for 20 minutes. Remove the foil and continue roasting another 15 or 20 minutes or until the vegetables become golden brown and caramelized.

Remove the pan from the oven and scrape the vegetables into the stockpot. Immediately pour the Vermouth into the hot pan and scrape up all the browned bits, pouring it all into the stockpot.

To the stockpot add the broth or stock, potatoes and carrots, chopped jalapeno pepper, chopped oregano and thyme sprigs.

Bring to a boil, then reduce the heat and simmer, partly covered, for 25 minutes.

Pour in the orange juice and stir to blend. Taste and add more kosher salt and pepper if necessary.

Remove the pot from the heat and allow to cool for about 10 minutes. Fish out the now-bare thyme sprigs; they will have left their herby leaves in the soup.

If you have an immersion blender, get it out now. If not, you can puree the soup in small batches in a food processor.

With the immersion blender on 3, begin blending the soup taking great care not to splatter it on you. It's very hot. As you blend, the soup will thicken. Stop blending when the soup is the consistency you desire. If using a processor, place 2-3 cupfuls at a time in the bowl and pulse until it reaches the consistency you desire. Repeat.

Ingredients