Four Dancing Star Blocks

 

I was cleaning the freezer and discovered a package of chicken legs, forgotten under the frozen peas. They were freezer-burned and I almost tossed them. Then I realized they’d make excellent bone broth.

 

Roasted Tomato Soup

 

4 large Romas, halved

3 large heirloom tomatoes, quartered

1 pound red bells, quartered

4 garlic cloves, peeled

1 tablespoon butter

3 tablespoons olive oil

1/4 cup flour

2 tablespoons tomato paste

4 cups chicken bone broth

1 cup water

Salt, pepper to taste

1 tablespoon sugar

1/4 cup cream

1 tablespoon chopped fresh basil

 

Preheat oven to 500F. Arrange vegetables on baking sheet. Roast 40 minutes. Remove from oven and cool 15 minutes. Pulse in blender until smooth. In a large pot, heat butter and oil over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Add tomato paste and continue cooking and stirring another 2 minutes. Whisk in broth, water, and roasted vegetable paste. Bring to a boil; then add cream, sugar and basil. Season to taste; serve hot.