Tuesday, March 15, 2011

Cream of Egg Pant soup

200  g      medium eggplants
   2 tbs       oil
50  g         onions
25 g         garlic cloves, chopped
400  ml    vegetable stock
2     fresh corriader
       salt and pepper to taste
50 g      yogurt

1.  Stand each eggplant on its side and cut it in half.

2.  Cut a cross-hatch pattern into the flesh, deeply.

3.  Drizzle a little olive oil over the cut eggplant halves.

4.  Grill in the oven for 20 minutes or until the eggplant is brown, soft, and separating into cubes

5.  With a spoon, scrape the flesh off the skin. Chop the flesh coarsely and put it aside.

6.  Heat 3 Tblsp. olive oil in a large pot, over medium heat . Saute the onions and garlic in it for

8 minutes. (If using fresh mushrooms, add them now too. If you wish, keep 1/4 cup of mushroom slivers to add to the soup about 5 minutes before serving.)

7. When the onions are golden (and the mushrooms, if using) are starting to release juice, add the stock (or water) and eggplant. Bring everything up to a boil.

8. Reduce the heat, cover, and simmer the soup for 10 minutes.

9. Add basil,thyme, salt and pepper. Cook another 2 minutes.

10. With a slotted spoon or mesh spatula, lift the solids out of the pot. Keep the hot soup aside.

11. Blend the solids in a food processor or blender till smooth.

12. Return the puree to the hot liquid and reheat to a simmer. Now the soup is ready.

13. Put 1 Tblsp. sour cream or yogurt into each bowl, or drizzle a little whipping cream in.

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