Roasted Vegetable Soup

Directions

1. 1
   In a large saucepan, heat 3 cups of chicken stock.
2. 2
   In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade.
3. 3
   Pour the soup back into the pot and season, to taste.
4. 4
   Thin with more chicken stock and reheat.
5. 5
   The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
6. 6
   3 (5-pound) roasting chickens
7. 7
   3 large yellow onions, unpeeled, quartered
8. 8
   6 carrots, unpeeled, halved
9. 9
   4 celery stalks with leaves, cut in thirds
10. 10
    4 parsnips, unpeeled, cut in 1/2, optional
11. 11
    20 sprigs fresh parsley
12. 12
    15 sprigs fresh thyme
13. 13
    20 sprigs fresh dill
14. 14
    1 head garlic, unpeeled, cut in 1/2 crosswise
15. 15
    2 tablespoons kosher salt
16. 16
    2 teaspoons whole black peppercorns
17. 17
    Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.
18. 18
    Add 7 quarts of water and bring to a boil.
19. 19
    Simmer uncovered for 4 hours.
20. 20
    Strain the entire contents of the pot through a colander and discard the solids.
21. 21
    Chill the stock overnight.
22. 22
    The next day, remove the surface fat.
23. 23
    Use immediately or pack in containers and freeze for up to 3 months.
24. 24
    Yield: 6 quarts
25. 25
    1 pound carrots, peeled
26. 26
    1 pound parsnips, peeled
27. 27
    1 large sweet potato, peeled
28. 28
    1 small butternut squash (about 2 pounds), peeled and seeded
29. 29
    3 tablespoons good olive oil
30. 30
    1 1/2 teaspoons kosher salt
31. 31
    1/2 teaspoon freshly ground black pepper
32. 32
    2 tablespoons chopped fresh flat-leaf parsley
33. 33
    Preheat the oven to 425 degrees F.
34. 34
    Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes.
35. 35
    All the vegetables will shrink while baking, so don't cut them too small.
36. 36
    Place all the cut vegetables in a single layer on 2 sheet pans.
37. 37
    Drizzle them with olive oil, salt, and pepper.
38. 38
    Toss well.
39. 39
    Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
40. 40
    Sprinkle with parsley, season to taste, and serve hot.
41. 41
    Yield: 8 servings