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    Roasted Eggplant Soup

    1 eggplant, about 7 inches long, unpeeled (see note)
    1 medium onion, cut into 1/2-inch slices
    1 whole jalapeno pepper (see note)
    1 large red bell pepper, halved, seeds and stem removed
    Olive oil spray
    2 tablespoons seasoning mixture (see notes)
    1 quart hot chicken stock
    1 quart hot whipping cream
    3/4 cup (1 1/2 sticks) butter, melted
    3/4 cup flour
    Sour cream (for garnish)

    Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame. Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.

    If desired, vegetables can be baked at 425 degrees F on a cookie sheet about 20 minutes until soft and tender. During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.

    When vegetables are done, put in food processor and process until finely minced.

    In a large soup pot, add vegetable mixture to stock and cream. Cook over medium heat until heated through, about 5 minutes. Combine butter and flour to make roux. Add gradually to soup until desired consistency is achieved. (see note).

    To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate. Makes 3 quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.)

    NOTES: A 7-inch long eggplant, cut into 1-inch slices, might yield from 4 to 6 cups. If you get slightly more than 6 cups, it still should be used in the recipe. The extra vegetable will enhance the flavor of the soup.

    To make seasoning mixture, combine equal amounts of garlic salt, basil, oregano, thyme and cayenne pepper.

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