And make Roasted Vegetable Soup....
You know that sparse amount of leftovers you always get after a meal? What do you do with them? I never know. It's never quite enough to serve for another night's dinner but small enough to still take up room in the fridge.
Well, "Everyday Food," -- my new favorite food magazine -- gives recipes and then ideas for the leftovers. For the "Roasted Fall Vegetables" recipe, leftover suggestions were vegetable ricotta pizza, spinach salad with roasted vegs and roasted vegetable soup.
For the soup, I blended the vegetables with chicken stock (or water) and salt in a Cuisinart (or blender) until desired consistency. Then I added a dollop or two of creme fraiche and finished it off with a sprinkling of scallions. Voila!