Roasted Vegetable Soup with Crispy Prosciutto

 Blogger's Note:  I wrote a post for this recipe several days ago and linked it to Pinterest and fb; somehow (??) the post disappeared.  Never happened before and hope it never happens again.
Here's the new shorter version.  I apologize if you've been looking for this recipe and it wasn't here!
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When I make a dinner that includes roasted vegetables (see below), I always make an extra big pan full of just vegetables so I can make this soup.  It's luscious, filling, healthy (even with the prosciutto) and is a whole meal if you add rolls or whole wheat crackers and maybe a little cheese.  The soup itself comes together quickly since most of it is already cooked.

Certainly this makes a beautiful, make-ahead first course for Thanksgiving (or any) dinner, as well.  Bring it to a potluck gathering in a crock-pot and plug it in out in the dining room or living room away from the maddening kitchen crowd.  It could also be a main course if you'd like something light or if you're cooking for someone who either can't chew or must be on a largely liquid diet. Skip the prosciutto and add a little grated Parmesan if needed.

For a vegan or vegetarian version, use vegetable stock and garnish with fried sage.  Try this:



roasted vegetable soup with crispy prosciutto

serves 6-8                                                                                                    

•   2 tablespoons olive oil
•    2 tablespoons chopped fresh sage (or 1/2 teaspoon dried, rubbed sage)
•    2 teaspoons each fresh thyme and rosemary (or 1 teaspoon each dried)
•    Pinch crushed red pepper
•    1/2 teaspoon each kosher salt and fresh ground black pepper
•    2 onions, chopped
•    3 carrots, peeled, and sliced
•    3 stalks celery, trimmed and sliced
•    2 cloves garlic, minced
•    1/2 cup fresh parsley, chopped (plus a little extra for garnish)
•    6 cups (approximately) already-roasted root vegetables (butternut squash, carrots, potatoes,  red onions,  parsnips, turnips--your choice)*
•    6 cups chicken or vegetable stock
•    1/2 cup water    

  Make the Proscuitto Garnish while the soup cooks:  
            Slice into ribbons 1/4" wide 4 pieces of prosciutto.  Fry briefly in a skillet over medium heat with little olive oil until brown.  Watch carefully; this salty Italian ham will burn quickly. Remove with a slotted spoon or spatula  to drain on paper towels until needed.

1. Add olive oil, herbs, salt and peppers to an 8-quart heavy stockpot warmed over medium heat.  Let cook a minute or two until fragrant.
2. Add onions, carrots and celery and cook, stirring, about 10 minutes or until softened.  Stir in garlic during last minute or so.
3. Add roasted vegetables, parsley, stock, and water.  Bring to a boil  Reduce heat and simmer until vegetables are all tender.  Puree using an immersion blender or in batches in the food processor.  (You could also use a potato masher or food mill for  just the solids in the soup.) 
4. Taste, readjust seasonings, and serve hot garnished with parsley and fried prosciutto. 

*To make roasted vegetables:  Peel and cut root vegetables into 1-2 inch pieces, drizzle with olive oil and season well with lots of kosher salt, fresh ground pepper, and rosemary. (If I have a half-sheet pan--18"x13"x1"-- full of vegetables, I probably use 2 tablespoons each oil and rosemary with 1 teaspoon salt and a half-teaspoon pepper.)   Bake at 400 degrees for 40 minutes or so until tender and crispy.

Mains with Roasted Root Vegetables:
Roasted Pork Loin with Root Vegetables and Hot (and spicy) Cranberry Sauce
Pork Tenderloin with Roasted Vegetables
Rosemary Chicken Thighs with Butternut Squash

Other Ways to Use Leftover Roasted Vegetables:
Make a pot of couscous, warm up the vegetables and serve together.
Stir into a pot of pasta with a little broth and cheese
Make a vegetable pot pie
Frittata
Turkey Pot Pie


Have fun cooking and taking care of yourself,
Alyce