Cold Avocado, Sesame and Grilled Eggplant Soup
Rub eggplants with oil. Puncture and stud with garlic cloves. Grill eggplants until cooked on all sides. Split in half and scrape out seeds. Reserve flesh and discard skin.
10 cloves garlic
1/2 cup sesame oil
1/2 stick butter
2 fennel bulbs diced
2 yellow bell peppers diced
4 leeks white part only
1 spanish onion
1 inch long piece fresh ginger, peeled and diced
1/4 cup lime juice
1/4 cup soy sauce
1 1/2 quarts heavy cream
4 avocados cut into pieces
10 cilantro sprigs
1 cup whipping cream
1 cup mascarpone cheese
salt and pepper to taste
avocado slices seeded and diced
tomato, sesame seeds, cilantro sprigs,
crumbled queso blanco cheese
In a large saucepan, heat sesame oil and butter. Add fennel, yellow peppers, leeks, onion and ginger. Cook until vegetables are softened, 8 to 10 minutes.
Chop reserved eggplant and add it to the pan. Adjust seasoning. Add lime juice and soy sauce, stirring to loosen browned bits at the bottom of the pan. Add heavy cream and bring to a boil. Simmer 10 minutes.
Add avocado and cilantro, and roughly puree the soup in batches.
Whip cream and mascarpone cheese together until stiff. Fold into soup. Cool.
Adjust seasoning. Spoon into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro and queso blanco.
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