Made with leftovers from Roasted Winter Vegetables, I whipped up a half-batch of this soup the next day for lunch. It tasted terrific, but I need to say this right now: hot liquids, my food processor, and I do not play well together. I don’t know what it is, but every time, it makes a monumental mess that usually ends with the dog licking the floor. Said dog and I spent the morning at the vet’s office with a too-nasty-to-describe-here ear infection that day, and then we spent the rest of the morning running errands with The Rest of the World on the Saturday before Christmas, leading to a gigantic sinus/pressure headache. All in all, it wasn’t a good morning to make soup, but I was s.t.a.r.v.i.n.g., and this project isn’t cooking itself. Theoretically, however, this soup is a breeze, and it would have been if I had just kept the damned hot liquids out of my food processor. I don’t know what it is – it’s not like I have a cheap knockoff from QVC or something. It’s the real deal – a Cuisinart, grown-up food processor. Ah, well. It tasted good. And the brioche croutons made it that much better.
Roasted Vegetable Soup: p. 33, Barefoot Contessa Family Style
Brioche Croutons: p. 34, Barefoot Contessa Family Style