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ROASTED EGGPLANT SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 lg Eggplant
2 Red bell peppers
2 lg Tomatoes
3 tb Olive oil
1 Onion -- chopped
8 Garlic cloves -- minced
1 t Cumin
1 qt Chicken stock
1/2 c Heavy cream
4 tb Fresh basil -- thinly sliced
Roast the eggplant, bell peppers, and tomatoes by
holding them over an open flame (or broil them) so
that they are black all over. Remove the skins.
Remove the seeds from the bell peppers and the
tomatoes. Chop the eggplant, bell peppers, and
tomatoes. Set them aside.
In a medium large saucepan place the olive oil and
heat it on medium high until it is hot. Add the
onions and saut‚ them for 3 to 4 minutes, or until
they are tender.
Add the roasted eggplant, bell peppers, and tomatoes.
Stir the ingredients together. Add the garlic, cumin,
and chicken stock. Simmer ingredients for 45 minutes.
Add the cream and stir it in.
Pour the soup into a blender and pur‚e it so that it
is smooth. Season the soup with the salt. Garnish it
with the sliced basil.
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