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Roasted Eggplant Soup

Summary

Yield
Source

http://recipes.virishi.net/recipe/roasted-eggplant-soup

Prep Time2 hours

Description

Eggplant makes for a delicious soup

Ingredients

  • 2 medium (wide body) eggplants, about 1 1/2 to 2 pounds, cut into 4 wedges lengthwise
  • 2 tomatoes cut in 4 wedges
  • 1 medium onion, cut in 4 wedges
  • 6 clv garlic, peeled and minced
  • 2 T extra virgin olive oil
  • 1 t dried leaf marjoram or basil
  • 1 quart soup broth
  • 1 t fresh lemon juice
  • 1 c whole milk, light cream or heavy cream
  • 1 bn fresh chopped parsley, for garnish

Instructions

Heat oven to 350°. Brush baking pan with oil. 

In a large pot or bowl, toss the tomato wedges, eggplant slices, onion wedges, and minced garlic with olive oil. Spread the vegetables in the baking pan. Sprinkle lightly with salt and pepper. Roast for 45 minutes to 1 hour, turning once or twice, or until the vegetables are tender and browned.

Scoop eggplant into a large saucepan; discard peel. Put remaining roasted vegetables in the saucepan along with the marjoram or basil, soup stock, and lemon juice. Bring to a boil. Reduce heat to medium low and cover; simmer for 45 minutes, or until all of the vegetables are very soft. Remove from heat and let stand for 15 minutes.

Blend the eggplant and chicken broth mixture in 4 batches until pureed. Return the pureed mixture to the large saucepan and stir in cream. Heat until it begins to simmer. Add more soup stock if the mixture is too thick. Taste and add salt and pepper. Spoon into bowls and sprinkle with a little chopped parsley, if desired.