Roasted Root Vegetable Soup

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The Dish
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Roasted Root Vegetable Soup with Roasted Garlic

Butternut Squash - 1 med = Cut into small chunks
Carrots - 5 = Cut into 2 inched length
Turnip - 3 med = Cut into small chunks or wedges
Beets - 3 med = Cut into small chunks or wedges
Garlic - 1 whole = cut off the tip
Olive Oil = 2 tbsp

Optional Vegetarian:
- Vegetable bullion plus hot water = 3 cups
Optional Non-vegetarian:
- Organic chicken stock = 2 cups

1- In roasting pan, spread out all vegetable and garlic evenly on pan
2- Drizzle a bit of olive oil over veggie, especially the garlic
3- Roast for 1 hour in oven - 400 F
4- When vegetable is nice and brown. Put root vegetable in a pot
5- Squeeze the garlic inside the pan with the vegetables
6- Add stock and boil for 30 minutes
7- Puree vegetable with a hand-held blender
8- Salt and pepper to taste

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The Ceramic
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Lois Aronow Porcelain

Lois is famous for her textured glaze and the unusual color combinations. There is a special tacile and visual quality to the plate. I enjoy eating out of this porcelain plate in front of the TV after a hectic day of work. I am sure the plate would look great in a formal dinner setting. My favorite color is the white glaze on turq - like a famous New York jewelery store, at where Audrey Hepburn ate breakfast. Another favorite is the white on white with platinum lustre rim.