Roasted Eggplant Soup
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Scan day: 17 February 2014 UTC
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Description: Combines cream, stock, and bell pepper. Four servings.
RecipeSource: Roasted Eggplant Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * ROASTED EGGPLANT SOUP Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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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