Ingredients
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
Method:
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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