Ingredients
-
3
-
1
-
1
-
6
-
2
-
1
-
4
-
1
-
3/4
-
-
-
-
-
-
Directions
Roasted Eggplant (Aubergine) Soup,The recipe calls for one cup of cream, but the soup tastes equally delicious without it.,I’ve made this a few times. I would use less garlic. 6 cloves overpowered everything. Adding fresh parsley tamed the garlic. It was a nice soup – not fantastic but nice. Last time I made it, I tried with skimmed milk instead of cream & it was still nice.,A yummy soup, very garlicky. I love eggplant. I have made it both with and without cream. Both are good, but I prefer with.
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Place Tomatoes, Eggplant, Onion and Garlic on Large Baking Sheet. Brush Vegetables With Oil. Roast Until Vegetables Are Tender and Brown in Spots, About 45 Minutes. |
|
3
Done
|
Remove from Oven. |
|
4
Done
|
Scoop Eggplant from Skin Into Heavy Large Saucepan; Discard Skin. Add Remaining Roasted Vegetables and Thyme to Same Saucepan. |
|
5
Done
|
Add 4 Cups Chicken Stock and Bring to Boil. Reduce Heat to Simmer. Cook Until Onion Is Very Tender, About 45 Minutes. |
|
6
Done
|
Cool Slightly. |
|
7
Done
|
Working in Batches, Puree Soup in Blender Until Smooth. Return Soup to Saucepan. |
|
8
Done
|
Stir in Cream. Bring to Simmer, Thinning With More Stock, If Desired. |
|
9
Done
|
Season Soup With Salt and Pepper. Ladle Into Bowls. |
|
10
Done
|
Sprinkle With Goat Cheese; Serve. |
