Wednesday, August 25, 2010

Soup of Roasted Summer Vegetables with Swiss Chard and Leek Tart

The swiss chard tart has been here before. Basically, the swiss chard and leek is sauted in olive oil, cooled, and mixed with 2 whole eggs and 3 egg yolks. Bake it in a pie shell for about 30 min at 350 until it is firm.

The soup is prepared by first roasting the vegetables. Cut 2 baby eggplants, one medium onion, 2 small summer squash, one whole head of garlic on a cookie sheet, drizzle with olive oil, salt and pepper to taste and bake at 350 degrees for 30 min. Then add to the sheet 4 tomatoes that have been halved and likewise seasoned. Continuing baking for another 30 min. After they have cooled, remove the pulp from the skins and puree in batches until it has the consistancy you wish, smooth to chunky. Add 2C chicken stock and bring to a simmer. This amount serves 4 nicely. Serve with a garnish of sour cream and some chives if you wish. This is a very nice but not too heavy soup for a summer evening and pares nicely with the tart. Serve with some crusty bread and a chilled white wine.



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