Roasting is a great cooking method that packs a huge flavor punch with very little effort. The roasting of the veggies will develop the flavors, giving your soup a richer flavor. I like to make a pot of soup on Sunday and then save it for a dinner or two during the week. The leftovers make easy lunches.
Serves 8
2 large bell peppers, left whole
1 pound small red potatoes(cut larger potatoes into quarters)
3-4 cloves of garlic, unpeeled
6 cups chicken stock
1 cup dry white wine
2 large onions, peeled and quartered
2 pkgs of smoked chicken sausage, cut into rounds
olive oil
salt and pepper
1 teaspoon smoked paprika
1 teaspoon thyme
Preheat the oven to 400. Place the potatoes, onions, garlic and peppers in a large bowl. Toss with 2 tablespoons of olive oil. Spread out onto a rimmed baking sheet in a single layer. Place in the oven and bake for about 25-30 minutes or until the peppers and potatoes are cooked through. Remove from the oven and let the veggies cool. When cool enough to handle, cut open the peppers. Remove the seeds and stem. Cut into chunks. Coarsely chop the potatoes, garlic and onions. In a 6-8 quart pot, cook the sausage in 1 tablespoon of olive oil until crispy. Add the veggies. Pour in the stock and bring to a boil. Add the salt, pepper, thyme and paprika. Lower to simmer and cook for an hour. Use the back of a large spoon to smash some of the potatoes into the soup. This will thicken it slightly. Serve.
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