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Name: Roasted Provencal Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 2 Stems fresh oregano; 4 lg Shallots; 1/2 Lemon; 1 lg Red bell pepper; Salt and pepper; 1 Eggplant; 2 lg Zucchini; 1/2 lb Plum tomatoes; olive oil; 1 qt Chicken Stock; 4 Garlic; 5 Stems fresh basil

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INGREDIENTS

2 Stems fresh oregano
4 lg Shallots
1/2 Lemon
1 lg Red bell pepper
Salt and pepper
1 Eggplant
2 lg Zucchini
1/2 lb Plum tomatoes
olive oil
1 qt Chicken Stock
4 Garlic
5 Stems fresh basil

Servings

INSTRUCTIONS

Trim the eggplant and cut lengthwise in half. Score the flesh in a lattice, cutting almost to the skin. Set the eggplant, cut side up, and sprinkle generously with salt. Let stand 30 minutes. Preheat the oven to 350F. Generously brush a roasting pan with olive oil. Arrange the eggplant halves on the pan. Cut the zucchini lengthwise in half and set them, cut side down, in the roasting pan. Core, halve and seed the red pepper. Place the halves, cut side down, in the roasting pan. Brush the surfaces of the vegetables with the olive oil and sprinkle with the salt and pepper. Bake the vegetables in the preheated oven 25 minutes. Add the plum tomatoes to the pan with the shallots and garlic. Roast the vegetables until they are all soft, about 25 minutes longer, then remove from the oven. Cool. Meanwhile, strip the leaves from the oregano and basil, reserving six basil leaves for garnish. Coarsely chop the leaves. When the roast vegetables are cool enough to handle, squeeze the pulp from the shallots and garlic into a food processor. Cut the zucchini into chunks, add to the food processor and puree until smooth. Transfer to a large saucepan. Scoop the flesh from the eggplant halves and put it into the food processor. With a small knife, peel the skin from the bell pepper halves. Cut the flesh into chunks and add to the processor. Slip the skins off the tomatoes. Cut each tomato in half and squeeze out the seeds. Add the tomato halves to the food processor and puree until smooth. Transfer to the saucepan. Stir in chicken stock, lemon juice, oregano, salt, pepper and half of the basil and bring to a boil. Simmer 10 minutes. Serve hot, topped with the remaining chopped basil and reserved whole leaves. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER Recipe By : Look & Cook Splendid Soups/Anne Willan

NOTES

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Roasted Provencal Vegetable Soup

2 Stems fresh oregano
4 lg Shallots
1/2 Lemon
1 lg Red bell pepper
 Salt and pepper
1 Eggplant
2 lg Zucchini
1/2 lb Plum tomatoes
 olive oil
1 qt Chicken Stock
4 Garlic
5 Stems fresh basil

Trim the eggplant and cut lengthwise in half. Score the flesh in a lattice,  cutting almost to the skin. Set the eggplant, cut side up, and sprinkle  generously with salt. Let stand 30 minutes.    Preheat the oven to 350F. Generously brush a roasting pan with olive oil.  Arrange the eggplant halves on the pan.    Cut the zucchini lengthwise in half and set them, cut side down, in the  roasting pan. Core, halve and seed the red pepper. Place the halves, cut  side down, in the roasting pan.    Brush the surfaces of the vegetables with the olive oil and sprinkle with  the salt and pepper. Bake the vegetables in the preheated oven 25 minutes.    Add the plum tomatoes to the pan with the shallots and garlic. Roast the  vegetables until they are all soft, about 25 minutes longer, then remove  from the oven. Cool.    Meanwhile, strip the leaves from the oregano and basil, reserving six basil  leaves for garnish. Coarsely chop the leaves.    When the roast vegetables are cool enough to handle, squeeze the pulp from  the shallots and garlic into a food processor. Cut the zucchini into  chunks, add to the food processor and puree until smooth. Transfer to a  large saucepan.    Scoop the flesh from the eggplant halves and put it into the food  processor. With a small knife, peel the skin from the bell pepper halves.  Cut the flesh into chunks and add to the processor.    Slip the skins off the tomatoes. Cut each tomato in half and squeeze out  the seeds. Add the tomato halves to the food processor and puree until  smooth. Transfer to the saucepan.    Stir in chicken stock, lemon juice, oregano, salt, pepper and half of the  basil and bring to a boil. Simmer 10 minutes.    Serve hot, topped with the remaining chopped basil and reserved whole  leaves.    Posted to MC-Recipe Digest V1 #144    Date: Tue, 09 Jul 1996 10:37:41    From: PATRICIA KRAMER <PIK848@gnn.com>    Recipe By     : Look & Cook Splendid Soups/Anne Willan

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Nutrition

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Serving Size: 1 Serving (614g)
Recipe Makes: 6 Servings

Calories: 228
Calories from Fat: 80 (35%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.4g
Cholesterol 9.6mg		3 %
Sodium 501.9mg		17 %
Potassium 1054mg		28 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 22.2g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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