Sunday, September 28, 2014

Roasted Eggplant and Garlic soup

Fall season is here and the crisp, breezy afternoons call for hearty, warm , comforting soups. I made this roasted roasted eggplant and garlic soup recently. Not only was it easy to make but it was so incredibly tasty with the smoky taste of the eggplant and served with some grated swiss cheese it was the perfect soup to have on a cold weekday evening.


3 medium size eggplants
1 head of garlic
1 onion chopped finely
2 TBS of olive oil
2 TBS of butter
1 litre of chicken stock or vegetable stock
1/4 cup of cream
2 TBS of chopped fresh parsley
1/2 tsp of white pepper powder
Optional - 1 cup of grated swiss cheese , paprika


Pre-heat oven at 400 degrees F
Put a few slits on the eggplants and place on a tray , add the head of garlic and drizzle with 2 tbs of olive oil
Roast eggplants and garlic until cooked through and skin is dark in colour
Remove and allow to cool (This part can be done the day prior and keep refrigerated until ready to use)
Peel eggplants and garlic and discard skin
Heat 2 tbs of butter
Add onion and fry until transparent
Add eggplants and garlic and fry for a few mins
Add chicken stock and adjust salt if necessary
Using a hand blender pulse soup until it turns into a smooth texture
Add pepper, cream , chopped parsley and allow to simmer gently for another 15 mins
Serve hot with bread , grated swiss cheese and paprika

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