When we had the roast chicken the other night, I realized that I may have been a little over zealous with the veggie chopping and had about 2 cups of extra roasted vegetables and potatoes. I hate leftovers but I hate wasting. I stood there staring at the leftovers and wondered what the heck I was going to do with 2 cups of smooshy leftovers. Feeding them the the children would go over like a lead balloon.
And then I had a small epiphany. The hubsband (no that’s not a typo, that’s what I lovingly refer to him as) bought me a beautiful Aqua Kitchenaid submersion blender. I broke that sucker out, dumped the offending leftovers in a sauce pot and “whizzed” the crap out of them. I added about a ¼ cup cream, ¼ chicken broth, and salt and pepper and it turned into a fantastic cream roasted vegetable soup that was my lunch for two days.
I love leftovers that aren’t leftovers!