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Ингредиенты
- 2 Tbsp. light extra virgin olive oil
- 1 lrg onion minced
- 3 med celery stalks diced
- 1 x garlic clove chopped
- 1 1/2 Tbsp. unbleached white flour
- 2 lrg potatoes peeled, and finely diced
- 1 lrg eggplant - (abt 1 l/2 lbs) peeled, diced
- 2 Tbsp. minced fresh parsley - (to 3)
- 1 Tbsp. chopped fresh basil (or possibly 1 tspn dry basil)
- 1 tsp curry pwdr
- 1/4 tsp dry thyme
- 1 c. low-fat lowfat milk, rice lowfat milk, or possibly soy lowfat milk Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Heat the oil in a large soup pot. Add in the onion, celery, and garlic and saute/fry over very low heat, stirring frequently, for 10 min. Add in a small amount of water if needed to keep the mix moist. Sprinkle in the flour and cook, stirring, for another minute or possibly so.
- Add in the potato and eggplant dice along with sufficient water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add in the thyme, stir well, then cover and simmer gently for 35 to 40 min.
- Stir in the parsley, basil, and lowfat milk, using more or possibly less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 min over very low heat, and serve.
- This recipe yields 6 servings.
- Description: "An unusual soup from an old Creole recipe. It's believed which the soup originated near New Orleans due to the abundance of the eggplant crop in the region."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 46 | 28% |
| Total Fat 5.23g | 7% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 41mg | 2% |
| Potassium 688mg | 20% |
| Total Carbs 26.24g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.6g | 4% |
| Protein 4.55g | 7% |
