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-> [Eggplant, Roasted, Soups & Stews, Vegetables] -> [Roasted eggplant soup Recipe] |
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Roasted eggplant soup
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| Artist: |
_ |
| Categories: |
Eggplant, Roasted, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant | | 2
| | Red bell peppers | | 2
| large | Tomatoes | | 3
| tbsp | Olive oil | | 1
| | Onion, chopped | | 8
| | Garlic cloves, minced | | 1
| tsp | Cumin | | 1
| quart | Chicken stock | | 1/2
| cup | Heavy cream | | 4
| tbsp | Fresh basil, thinly sliced |
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Procedures:
| 1 | Roast the eggplant, bell peppers, and tomatoes by holding them over an open flame (or broil them) so that they are black all over. | | 2 | Remove the skins. | | 3 | Remove the seeds from the bell peppers and the tomatoes. | | 4 | Chop the eggplant, bell peppers, and tomatoes. | | 5 | Set them aside. | | 6 | in a medium large saucepan place the olive oil and heat it on medium high until it is hot. | | 7 | Add the onions and saut?them for 3 to 4 minutes, or until they are tender. | | 8 | add the roasted eggplant, bell peppers, and tomatoes. | | 9 | Stir the ingredients together. | | 10 | Add the garlic, cumin, and chicken stock. | | 11 | Simmer ingredients for 45 minutes. | | 12 | Add the cream and stir it in. | | 13 | pour the soup into a blender and purée it so that it is smooth. | | 14 | Season the soup with the salt. | | 15 | Garnish it with the sliced basil. |
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