Eggplant Soup

[Guest guest]

I add a minced Jalapeno pepper to this soup.

Joey

 

Eggplant Soup

 

2 large eggplants, to 14 ozs. each, peeled

1/4 cup olive oil

2 tablespoons butter

1/4 cup minced shallot

1/2 cup minced carrot

1 tablespoon minced garlic

1 cup peeled, seeded, and diced tomato,fresh or canned

1 teaspoon dried marjoram

2 bay leaves

8 cups vegetable stock

dash red pepper flakes

1 minced Jalapeno pepper (optional)

salt and freshly ground pepper to taste

1 tablespoon lemon juice

 

Yogurt Topping:

1/2 cup plain yogurt

grated peel of 1 lemon

2 tablespoons minced chives

salt and freshly ground pepper to taste

 

Preheat oven to 375 degrees. Cut eggplants into quarters and brush

cut surfaces with 2 tablespoons of the oil. In a roasting pan place

eggplants and bake until soft (about 30 minutes).

In a large saucepan over moderate heat, warm remaining 2 tablespoons

oil and butter. Add shallot, carrot, and garlic, red pepper flakes, and

saute 2 minutes. Add

tomato and simmer 5 minutes. Add marjoram, bay leaves, roasted eggplant,

and stock. Bring to a simmer and cover; reduce heat to maintain a simmer

and cook 20 minutes.

Remove bay leaves. Transfer soup to a blender or food processor and

puree. The soup can be made 1 day ahead to this point, covered, and

refrigerated. Reheat slowly; add salt, pepper, and lemon juice. Garnish

each serving with Yogurt Topping.

Yogurt Topping: In a small bowl stir together yogurt, lemon peel, and

chives. Season with salt and pepper