We’re Cooking: Roasted Potato Onion Soup

It was 100 degrees + outside the other night and I couldn’t bear getting out in the heat to go to the store and get groceries.  Instead, I decided to make the most of the few items I did have in the in the fridge and pantry, deciding that they lent themselves to a comforting soup….and that was it.  So, soup for dinner it was.  Lucky for me whether it is hot or cold outside, and lunch or dinner time, Gary is always up for soup.   My ingredients were somewhat sparse, but enough that I knew it could be made into a hearty bowl of soup if I got a little creative.  A head of garlic, 1 onion, 3 red potatoes, a handful of baby carrots, herbs from the garden, a little chicken stock and a pantry full of spices.  Feeling a little like I was on an episode of Chopped I started cooking, and combed through the fridge and freezer to see if there was anything else that could bump up the flavor a bit, and found an end piece of Parmesan along with some fat free Greek yogurt.  Gathering a few herbs in the garden I also found two huge jalapeno peppers that were just ready to pick.  All in a pot after 45 minutes of roasting the veggies and then a little blending and dinner was served, pairing incredibly well with one of the left over bottles of aged Talley Chardonnay from a few nights before. Delicious!


Roasted Potato Onion Soup
1 white onion, cut into large chunks
3 red potatoes, cut into large chunks
4 cloves garlic, chopped fine
2-3 carrots, chopped or a handful of baby carrots, chopped
2 jalapeno peppers, stem and seeds removed and cut in half
1 tablespoon dried Italian seasoning
2 tablespoons thyme, chopped
1 tablespoon sage, chopped
1 tablespoon parsley, chopped
the end piece of a chunk of Parmesan (the hard rind)
4 cups chicken stock
1/2 cup Greek non-fat plain yoghurt
Olive oil
1/2 cup white wine
Salt and pepper
1 green onion, green parts only, thinly sliced on the diagonal for garnish
grated Parmesan cheese, for garnish
A few store bought croutons for garnish

Preheat the oven to 400 degrees.  Toss all of the veggies in 1/4 cup olive oil with the dried and fresh herbs.  Scatter on to a roasting pan and season generously with salt and pepper.  Roast for about 30-45 minutes until the potatoes are cooked through and getting slightly caramelized on the outside.  Stir the veggies a few times during the cooking process to make sure nothing is sticking to the pan and the vegetables are getting cooked through.

Remove the pan and deglaze (pour the wine into the pan on top of the veggies) with the white wine.  Carefully scoop all of the ingredients into a large stock pot, scraping up any bits that may have stuck to the bottom of the pan.  Add the chicken stock and the Parmesan rind.  Bring to a boil then simmer for about 10 minutes over low heat.  Turn the heat off and carefully blend the soup using either a hand blender or a food processor until thick and creamy.  Bring the soup back to a simmer and stir in the yoghurt.  Adjust any final seasoning and serve warm garnished with a sprinkle of cheese, croutons and a few slices of green onions on each.