Chicken soup roast vegetables
Roast
One of the great surprises of my marriage (apart from the amount of sports that one can watch on television) was that there is a right way to make chicken soup. Chicken soup, according to my husband, has to be made with the contents of a cellophane wrapped package of vegetables--an onion, a few carrots, a parsnip, a turnip, an anemic piece of celery or two, a limp handful of dill. (For those of you who don't shop in Long Island grocery stores, I tried to find a little package and take a picture, but there were none to be had this close to the Jewish holidays. Think cellophane package of carrots, only with all the other stuff in it. It's called "soup greens." This is the only place I've seen it.) <br /> <br />My husband's version of chicken soup (and his sister's, his mother's and god knows how many generations before them) tastes really good -- even if the vegetables are of questionable quality--and the chicken broth infused vegetables are also delicious, wonderful, flavorful, a surprise. <br /> <br />So this year I decided to make roast vegetables flavored with chicken soup (instead of the other way around). But here's the great thing: There's not a right way to do this. You want to add garlic? Be my guest. Mushrooms? Fine. Vegetable stock instead? No problem. A little white wine? Sounds amazing. <br /> <br />Have fun, enjoy and happy new year.
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