I felt like Snow White while making this soup. While I hummed about the kitchen, ingredients seemed to wing out of the fridge and into the soup as if little adorable doe eyed woodland creatures were helping them along. Before I knew it, I had a beautiful soup that seemed to have created itself.
I love those days.
I love roasted vegetables. Roasting intensifies flavors instead of seeping them into water, the way boiling does. Of all vegetables that I’ve roasted, broccoli comes in second only to potatoes. Broccoli just seems to be meant for the oven. The whole stalk caramelizes and all of the little “leaves” get crispy. Add Parmesan cheese to that, and what not to love? Velveeta cannot compare. Continue Reading…