Maryanne, here's the recipe. It's from the pinch my salt blog.
I didn't bother peeling my potatoes and I didn't have all the seasonings so I used my own blend. It adapts well. I also didn't think 3 cups of veggie stock was enough based on the amount of veggies I had so I added a pumpkin ale and some cider (1 cup) and maybe another 1/2 cup water before blending. It was still mighty thick and I could have thinned it more but didn't. Very good. And as most soups better a day or 2 later. I just had some for lunch.
It makes a LOT of soup just so you know.
Roasted Autumn Vegetable Chowder
3 small russet potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 small head of cauliflower, cut in chunks
1/2 head of broccoli, cut in chunks
2 leeks, white part only, rinsed well and sliced
1 onion, cut in chunks
3 large garlic cloves, peeled
Put all of the vegetables in a roasting pan and toss with:
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon coriander powder
large pinch of kosher salt
fresh ground black pepper
Pour in:
one cup of vegetable broth
1/2 cup of white wine
Roast at 400 degrees, stirring occasionally, until veggies are tender and slightly browned (about 30 minutes).
In a large saucepan, heat two tablespoons of butter over medium heat, then add:
1/2 onion, diced
one carrot, diced
one celery stalk, diced
Cook, stirring for about five minutes or so then add the roasted vegetables, making sure to scrape out all the liquid with a spatula. Next, add three more cups of vegetable broth. Bring to a simmer, then puree with and immersion blender, leaving it just a bit chunky.
Add one cup of milk and one cup of defrosted frozen corn, and heat through. Season with salt and freshly ground pepper to taste. Finally, add a tablespoon or two of hot sauce, to taste (I used Cholula).
Here it is cooking in a 9.5 qt. Le Creuset pot. It is a LOT of soup!
