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Eat for Eight Bucks: Roasted Carrot-Fennel Soup

Serious Eats Phoebe Lapine and Cara Eisenpress 5 comments

This soup requires very few novel ingredients. But by roasting your vegetables, the flavors concentrate and caramelize, and you wind up with a pretty standout soup, equally worthy of the dinner table as the brown bag, especially if you supplement it with some good bread and softened, salted butter. More

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