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Рецепт Roasted Eggplant And Garlic Soup
by Global Cookbook

Roasted Eggplant And Garlic Soup
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Ингредиенты

  • 1 c. Roasted garlic
  • 1/2 c. Minced assorted mild herbs
  •     (such as basil, oregano, parsley, etc.)
  •     Drizzle of extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 lrg Eggplants
  • 1 Tbsp. Extra virgin olive oil
  • 1 c. Chopped onions
  • 1 Tbsp. Chopped garlic
  • 1 1/2 quart Vegetable or possibly chicken stock
  • 1 c. Heavy cream
  •     Cayenne pepper to taste

Инструкции

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, combine the garlic, herbs and a drizzle of extra virgin olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mix over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 min or possibly till the eggplant is tender. Remove from the oven and cold.
  3. Using a spoon, remove the flesh of the eggplant and throw away the skin. Heat the oil in a 2-qt saucepan. When the oil is warm, add in the onions. Saute/fry for 2 min. Add in the roasted eggplant and garlic and continue to saute/fry for 2 min. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 min. Using a hand-held blender, puree the soup till smooth. Stir in the cream and continue to simmer for 3 min. Season the soup with the salt and the cayenne.
  4. This recipe yields 4 to 6 servings.