Roasted vegetable soup

Roasted vegetable soup

This is where the long-ass sto­ry goes, right? The one you scroll past, mut­ter­ing Just show me the freakin’ recipe! under your breath.

It was cold out­side yes­ter­day. I had lots of CSA (com­mu­ni­ty sup­port­ed agri­cul­ture) veg­gies in the house.

OK, sto­ry’s over. Here’s the recipe, such as it was:

1 large gold­en beet
2 onions
4 small pota­toes
2 car­rots
2 bell pep­pers
1 mid­dlin’ zuc­chi­ni
1 large pat­ty-pan squash
1/2 car­ton of left­over veg­etable broth from the back of the fridge
1 block of ice frozen in the veg­etable broth car­ton (my fridge gets cold at the very back, appar­ent­ly)
1/2 car­ton of left­over beef broth
1 cup of water

So here’s what I did: chopped up all the veg­gies, into cubes or slices about 1″ thick. Roast­ed them at 425°F for var­i­ous times, till they were all nice and soft­ened. The beet took about 45 min­utes, all told; the pota­toes, onions, and car­rots took 30 min­utes; the pep­pers and squash, about 15.

Then I pulsed ’em all in the food proces­sor, till they were smooth but still a bit, well, rus­tic. I spooned the veg­gie pâté into a stock pot over medi­um heat, and stirred in the broths, the chunk of ice, and the water. Heat­ed till it start­ed to boil light­ly, stir­ring every so often.

Served with ched­dar-onion fougasse and fin­ished off with a deli­cious slice of pump­kin pie, both from Chez Angela.

Memories of JJ, 5 — Dietary quirks


Every­one’s got things they like to eat and things they’d rather not share a plan­et with. For instance, I love lasagna*/** and loathe turnips.


How do you eat your French toast? But­ter and syrup, right? Maybe some whipped cream and berries, yeah? Not Dad. No, he’d but­ter it, add salt and pep­per, and then slice it up and dip the pieces in straw­ber­ry jam.

I asked him once why he ate it that way. “When I was up North,” he told me, “I’d nev­er had French toast before. Some­one told me it was like scram­bled eggs mixed into toast. So I rea­soned that you put but­ter and jam on toast, and salt and pep­per on eggs.”

Try it. It’s deli­cious. (Rasp­ber­ry jam is also a great choice.)


Dad hat­ed yogurt. Hat­ed it. For years I would­n’t eat it, because I assumed he was right. (He told me once that it looked, and I quote, “like the end prod­uct of a sick horse.” But he enjoyed cot­tage cheese. Go figure.)

Also he refused to eat kiwis. “I’m not putting some­thing in my mouth that’s that shade of green.” I used to real­ly enjoy eat­ing them right beside him. I’d even exag­ger­ate the smack­ing sounds that are pret­ty much de rigeur when you eat kiwi.

(Hmmm. Read­ing this back, it appears I might be a ter­ri­ble son. Oh well. Je ne regrette rien.)

* I don’t much care for Mon­days, either. Maybe I’m Garfield.

** Also, Dad taught me how to make lasagna Flo­ren­tine, which is the best. Maybe I’ll make some this week.

My dad passed away recent­ly. I’m going to be post­ing lit­tle mem­o­ries of him for the next lit­tle while. Don’t say I didn’t warn you.