Roasted Eggplant Soup
From wynnebaer 16 years ago
- 30 minutes to make
- Serves 6
Got this off the net and it's so good..It can be made vegetarian by using vegetable stock
Ingredients
- 1 medium-large eggplant, unpeeled and cut into 1 inch cubes shopping list
- 1 medium onion, cut into 1/2-inch slices shopping list
- 1 whole jalapeno pepper, chopped (if hot is desired, leave in ribs and seeds) shopping list
- 1 large red bell pepper, halved, seeds and stem removed shopping list
- olive oil shopping list
- Mixture of 1/4 tbls. of each, garlic salt, basil, oregano, thyme and cayenne pepper. shopping list
- 4 cups hot chicken stock shopping list
- 4 cups hot whipping cream shopping list
- 1 1/2 sticks butter, melted shopping list
- 3/4 cup flour shopping list
- sour cream to garnish shopping list
How to make it
- Preheat oven to 425
- Put eggplant, onion and peppers on baking sheet with olive oil
- Sprinkle with half of spice mixture
- Turn over after 10 minutes and repeat with oil and spice mixture
- (This can be done on the grill too)
- Put into food processor and process until finely blended
- In a large saucepan, add vegetable mixture to stock and cream
- Cook over medium heat until heated through, about 5 minutes
- In skillet, melt butter
- Add flour tand stir to make roux
- Add gradually to soup until desired consistency
- Serve with dollop of sour cream
The Rating
Reviewed by 7 people-
Wow, what a great sounding soup! Love the combo of ingredients and spices here! Saved to my favourites and added to "A taste of eggplant" group.
juels
in Clayton loved it
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Love eggplant, love creamy soups...what a combo- thanks for an excellent post! =)
debbie919
in Manahawkin loved it
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I have never tried this but I'm going to. Sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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