Spicy Roasted Eggplant Soup

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Spicy Roasted Eggplant Soup

 

1 eggplant, about 7 inches long, unpeeled

1 medium onion, cut into 1/2-inch slices

1 whole jalapeno pepper

1 large red bell pepper, halved, seeds and stem

removed

olive oil spray

2 tablespoons seasoning mixture

1 quart hot veg. stock

1 quart hot whipping cream

3/4 cup butter, melted

3/4 cup flour

sour cream for garnish

 

Place eggplant, onion and peppers directly on hot

grill. Spray with olive oil carefully as grill will

flame. Sprinkle with about half of seasoning mixture.

When golden brown, turn and repeat with oil and

seasonings.

If desired, vegetables can be baked at 425 degrees on

a cookie sheet about 20 minutes until soft and tender.

During baking, vegetables should be sprayed with olive

oil, sprinkled with seasoning and turned.

When vegetables are done, put in food processor and

process until finely minced.

In a large soup pot, add vegetable mixture to stock

and cream. Cook over medium heat until heated through,

about 5 minutes. Combine butter and flour to make

roux. Add gradually to soup until desired consistency

is achieved.

To garnish, put sour cream in squeeze bottle and draw

some onto soup surface. Using a knife, cut across sour

cream to decorate. Makes 3 quarts, 10 to 12 side-dish

servings or 4 to 6 main-dish servings.

Notes: A 7-inch long eggplant, cut into 1-inch slices,

might yield from 4 to 6 cups. If you get slightly more

than 6 cups, it still should be used in the recipe.

The extra vegetable will enhance the flavor of the

soup.

Because seeds are used in the jalapeno peppers, this

soup would be considered fairly hot by most people.

To make seasoning mixture, combine equal amounts of

garlic salt, basil, oregano, thyme and cayenne pepper.

 

 

 

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