Roasted Eggplant Soup (version IV)

3 medium size eggplants
9 cloves peeled garlic
2 medium size tomatoes
olive oil
1/4 cup chopped celery, leeks (white only)
1/8 cup chopped onions
1 each bay leaf
2 sprigs fresh rosemary
2 quarts stock or broth
2 cups heavy cream
pita bread cut into small triangles
melted butter
black sesame seeds

Make 3 small incisions on each eggplant. Stuff with one garlic clove each, rub with olive oil.

Place tomatoes rubbed with olive oil and eggplant on baking tray. Place in 350 degree preheated oven and roast until eggplant is soft to the touch.

Place eggplant pulp and roasted tomatoes in sauce pan with chopped onions, leeks, celery, bay leaf, fresh rosemary and cover with stock. Simmer for approx. 20-30 minutes.

Place in food processor and puree till smooth in consistency. Return to sauce pan and heat to simmer. Add heavy cream, continue to simmer for another 5 minutes. Finish with salt and freshly ground pepper to taste. Place in soup bowl and garnish with toasted pita chips and black sesame seeds.

Pita Chips:
 Cut pita chips in small triangles, toss lightly with melted butter and bake in a preheated 350 degree oven until golden brown.



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