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Smoky Eggplant Soup with Red Pepper Cream

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Hey, Pat! Here's an eggplant soup recipe for you!

 

 

* Exported from MasterCook *

 

Smoky Eggplant Soup with Red Pepper Cream

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggplants -- 1 1/2 lb. each

1 red bell pepper

1/4 cup heavy cream

1 pinch cayenne pepper

Salt and freshly ground black pepper -- to taste

2 tablespoons olive oil

2 yellow onions -- coarsely chopped

4 garlic cloves -- minced

6 cups vegetable broth

flat-leaf parsley sprigs

 

Preheat an oven to 375°F.

 

Using tongs, hold each eggplant over the flame of a gas stove and turn

occasionally until blackened on all sides, about 10 minutes. Alternatively,

blacken the skins over a charcoal fire. Place the blackened eggplant on a baking

sheet. Bake until very tender when pierced with a knife, 10 to 15 minutes.

Remove from the oven and let cool. Peel off the skin and reserve the flesh.

 

Preheat a broiler. Cut the bell pepper in half lengthwise and remove the stem,

seeds and ribs. Place, cut sides down, on a baking sheet and broil until

blackened and blistered. Remove from the broiler and cover loosely with aluminum

foil. Let steam until cool enough to handle, 10 to 15 minutes, then peel off the

skin. Transfer the pepper to a blender or a food processor fitted with the metal

blade and puree until very smooth. In a small bowl, whisk the cream until soft

peaks form. Fold in the pepper puree and season with cayenne pepper, salt and

black pepper. Cover and refrigerate the red pepper cream.

 

In a soup pot over medium heat, warm the olive oil. Add the onions and sauté,

stirring occasionally, until soft, about 10 minutes. Add the garlic and cook,

stirring, for 1 minute. Add the eggplant flesh and the broth, bring to a simmer

and simmer, uncovered, until the eggplant falls apart, about 30 minutes. Using a

blender and working in batches, puree the soup on high speed until smooth, 3 to

4 minutes for each batch. Season with salt. If the soup is too thick, add water

until it is the consistency of heavy cream.

 

Ladle into warmed bowls and spoon some red pepper cream over each serving.

Garnish with parsley sprigs and serve immediately with any remaining red pepper

cream on the side.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 298 Calories; 12g Fat (36.0% calories

from fat); 8g Protein; 41g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol;

1636mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Non-Fat Milk;

2 1/2 Fat.

 

NOTES : Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn by

Joanne Weir (Time Life Inc., 1997).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Hi,

A word of warning about roasting eggplants... Make sure you always pierce

the skin in several places before roasting: I narrowly escaped being badly

burned when the door of the wall-oven blew open. A large eggplant which was

roasting had just explosed and the oven spewed gushes of boiling juices and

flesh which covered the walls and the sink where I had just stood seconds

before!!!

Rose-Marie

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