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1
In a large saucepan, heat 3 cups of chicken stock.
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2
In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade.
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3
Pour the soup back into the pot and season, to taste.
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4
Thin with more chicken stock and reheat.
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5
The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
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6
3 (5-pound) roasting chickens
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7
3 large yellow onions, unpeeled, quartered
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8
6 carrots, unpeeled, halved
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9
4 celery stalks with leaves, cut in thirds
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10
4 parsnips, unpeeled, cut in 1/2, optional
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11
20 sprigs fresh parsley
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12
15 sprigs fresh thyme
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13
20 sprigs fresh dill
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14
1 head garlic, unpeeled, cut in 1/2 crosswise
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15
2 tablespoons kosher salt
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16
2 teaspoons whole black peppercorns
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17
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot.
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18
Add 7 quarts of water and bring to a boil.
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19
Simmer uncovered for 4 hours.
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20
Strain the entire contents of the pot through a colander and discard the solids.
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21
Chill the stock overnight.
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22
The next day, remove the surface fat.
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23
Use immediately or pack in containers and freeze for up to 3 months.
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24
1 pound carrots, peeled
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25
1 pound parsnips, peeled
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26
1 large sweet potato, peeled
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27
1 small butternut squash (about 2 pounds), peeled and seeded
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28
3 tablespoons good olive oil
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29
1 1/2 teaspoons kosher salt
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30
1/2 teaspoon freshly ground black pepper
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31
2 tablespoons chopped fresh flat-leaf parsley
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32
Preheat the oven to 425 degrees F.
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33
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes.
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34
All the vegetables will shrink while baking, so don't cut them too small.
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35
Place all the cut vegetables in a single layer on 2 sheet pans.
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36
Drizzle them with olive oil, salt, and pepper.
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37
Toss well.
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38
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
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39
Sprinkle with parsley, season to taste, and serve hot.
