Tuesday: Roasted Roots Soup (part deux)

Roasted roots make the most lovely soup. Take those Roasted Roots from part one and simply cook them down a bit more on top of the stove. Give them two cups of vegetable broth - and when they are totally softened mash them until smooth. Add a tablespoon or two of olive oil or butter, and mix in - on low heat. And, if you are feeling decadent - a 1/4 cup of cream can be added at the very end .Stir gently until heated through and serve with a nice hearty rye bread or your favorite - baguette!