Recipe

Roasted Eggplant Soup Recipe


Roasted Eggplant Soup Recipe
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Got this off the net and it's so good..It can be made vegetarian by using vegetable stock

Wynnebaer

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Ingredients
  • 1 medium-large eggplant, unpeeled and cut into 1 inch cubes
  • 1 medium onion, cut into 1/2-inch slices
  • 1 whole jalapeno pepper, chopped (if hot is desired, leave in ribs and seeds)
  • 1 large red bell pepper, halved, seeds and stem removed
  • Olive oil
  • Mixture of 1/4 tbls. of each, garlic salt, basil, oregano, thyme and cayenne pepper.
  • 4 cups hot chicken stock
  • 4 cups hot whipping cream
  • 1 1/2 sticks butter, melted
  • 3/4 cup flour
  • Sour cream to garnish

Directions
  1. Preheat oven to 425
  2. Put eggplant, onion and peppers on baking sheet with olive oil
  3. Sprinkle with half of spice mixture
  4. Turn over after 10 minutes and repeat with oil and spice mixture
  5. (This can be done on the grill too)
  6. Put into food processor and process until finely blended
  7. In a large saucepan, add vegetable mixture to stock and cream
  8. Cook over medium heat until heated through, about 5 minutes
  9. In skillet, melt butter
  10. Add flour tand stir to make roux
  11. Add gradually to soup until desired consistency
  12. Serve with dollop of sour cream

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Comments


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.


Love eggplant, love creamy soups...what a combo- thanks for an excellent post! =)


I have never tried this but I'm going to. Sounds delicious!


These are a few of my favorite things.. This combo is a tad different and I can't wait to try it, wynne! You got my five.
Lorraine


I going to save this. sounds wonderful!


What a great combination of tastes

I love this recipe Thanks for sharing

Delta


Love dis .... thx alot


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