There is nothing like roasted vegetable soup. This soup was served at a recent dinner party and was a big hit!
- 2 fennel bulbs
- 6-8 carrots
- 2 onions
- 6 garlic cloves
- 4 cups chicken broth
- 2 cups milk
- 1 tsp salt
- Peel, and quarter the vegetables and lay on a baking sheet. Roast in a 400F oven for 1 hour.
- Puree in a blender adding enough chicken broth in each batch to get the perfect consistency.
- Transfer to a soup pot and bring to a low boil. Add the milk and cook for another 20 minutes. Add salt to taste.