another soup from elaine

[Guest guest]

Eggplant Soup with Brown Rice

 

 

 

 

INGREDIENTS

 

2 eggplants

2 t olive oil

1 green or red apple, quartered and cored

1/2 cup diced onions

3 cloves garlic, minced

2 T curry powder

1 t fennel seeds

3 tomatoes, cored and chopped

1/2 cup tomato puree

10 1/4 cups vegetable broth

1/3 cup uncooked brown rice

1/2 t salt, or more to taste

2 carrots, diced

1 stalk celery, diced

1 to 3 drops hot chili sauce or more to taste

1 red or green apple, peeled, cored, and thinly sliced

1/4 cup chopped fresh flat-leaf parsley

 

 

METHOD

Preheat the oven to 180C/350F.

 

Pierce the skin of the eggplants in several places with a fork.

Place in a shallow baking dish and bake, uncovered, for about 1

hour, until soft. Cool and when cool enough to handle, quarter the

eggplants, scrape out the pulp, and discard the skin. Chop the pulp

and set aside.

 

In a large pot, heat the oil over medium heat. Add the quartered

apple, the onions, and garlic and cook for about 5 minutes, stirring

occasionally, until softened. Stir in the curry powder and fennel

seeds and cook, stirring, for 1 minute. Add the eggplant pulp,

tomatoes, tomato puree, and 9 cups of the vegetable broth. Simmer,

partially covered, over medium-low heat for about 45 minutes,

stirring occasionally, until the flavors are well blended. Set aside

to cool for about 15 minutes.

 

Meanwhile, in a small saucepan, combine the rice, the remaining 1

1/4 cups broth, and the salt and bring to a boil over high heat.

Reduce the heat to low and simmer, uncovered, for about 35 minutes,

until the rice is almost tender and liquid is absorbed. Remove from

the heat and let stand for 10 minutes.

 

In a blender or food processor, process the soup until smooth (this

may have to be done in batches). Return to the pot, add the carrots,

celery, and chili sauce, and simmer, uncovered, for 10 to 15

minutes, until the carrots and celery are tender. Stir in the cooked

rice. Taste and adjust the seasonings if necessary. Ladle the soup

into heated bowls and garnish with the apple slices and chopped

parsley.