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1. Oven Charred Vegetable Soup

2. Dan's Mustard

Book Description

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape

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The Hay Day Country Market Cookbook

Authors: Kim Rizk

Date: November 1998

ISBN: 0761100253

Publisher: Workman Publishing Company

Paperback

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This is a relatively new invention at Hay Day, great year-round but best at the end of summer when you can bring the vegetables straight in from the garden, give them a quick wash, and toss them with a little olive oil and coarse salt. We use sweet little cipollini onions, which are a good size for roasting, but quartered Spanish onions will do just fine. Turn the soup into a meal by serving some toasted bread rounds spread with a creamy fresh goat cheese.

Servings: 6 to 8

• 1 small eggplant (just under I pound), unpeeled, cut into 1-inch chunks

• 1 red bell pepper stemmed, seeded, and coarsely chopped

• 8 ounces cipollini onions (.see About Cipollini Onions), peeled

• 1 pound ripe plum tomatoes (about 6 large tomatoes), quartered

• 1 large zucchini (just under 1 pound), cut into 1-inch chunks

• 3 large cloves garlic, peeled

• 1/3 cup olive oil

• Coarse (kosher) salt and freshly ground black pepper

• 1 tablespoon chopped fresh rosemary

• 3 cups chicken stock or vegetable stock

1. Preheat the oven to 400 degrees F.

2. Combine the vegetables and garlic in a large bowl. Toss with the oil, 1 teaspoon salt, and several grindings of black pepper.

3. Spread the seasoned vegetables in a single layer on a large baking sheet or jelly roll pan, and roast for 20 minutes. Sprinkle the rosemary over the vegetables and continue roasting until they are nicely charred around the edges, another 15 to 25 minutes.

4. Remove the vegetables from the oven and set aside a few charred morsels for garnish. Using a large spatula, transfer half the vegetables to a blender, scraping up and adding any caramelized bits clinging to the pan. Add 1/2 cup of the stock and puree the mixture. Transfer the puree to a soup pot and repeat with the remaining vegetables and another 1/2 cup stock.

5. Add enough of the remaining 2 cups stock to thin the soup to the desired consistency, and heat thoroughly over low heat. Season to taste with salt and pepper. Ladle the hot soup into individual bowls, and garnish each serving with a few of the reserved roasted vegetable morsels.

Bright Ideas
Use as a sauce for grilled fish, lamb, or even a grilled fillet of beef.
Spoon over warm pasta and top with a bit of crumbled aged goat cheese

More From This Book:

1. Oven Charred Vegetable Soup

2. Dan's Mustard

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