I love to take my leftovers and create a whole new meal. Here is one way to remake the roasted vegetables.
Roasted Winter Vegetable Soup
3 cups roasted vegetables
3 cups chicken stock
Splash of milk or cream
Salt and pepper to taste
1 tbsp. Parmiggiano Reggiano
Crusty Bread
Warm chicken stock in a pot on the stove. Add vegetables to a blender with half the chicken stock. Blend until desired consistency. Pour into pot with chicken stock, stir in a splash of milk and season. Bring to heat, ladle into a bowl, top with cheese and serve with crusty bread.
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