Roasted Eggplant Soup with Mint

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1 1/2 pounds small to medium sized eggplants
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
2 1/2 cups stock
1/2 tablespoon fresh mint-finely chopped
1 cup heavy cream
salt and white pepper
fresh mints sprigs for garnish
1/2 tablespoon fresh mint-finely chopped

Preheat an oven to 375 degree F (190 C) Put the eggplants in a baking dish and puncture their skins several times with a fork. Roast in the oven, turning occasionally, until the skins are evenly browned and deeply wrinkled, 1-1 1/2 hours.

Let stand at room temperature until cool enough to handle, then peel.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until golden, 3-5 minutes.

Add the eggplants, breaking them up with a wooden spoon, sauté 2-3 minutes more. Add the stock and mint and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes.

In small batches, puree the soup in a food mill, a food processor fitted with the metal blade or in a blender, taking care to avoid splattering.

Return the puree to the pan, stir in the cream and gently heat through over low to medium heat. Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the mint sprigs.

This recipe serves: 4

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