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Potage Puree D Aubergines

Meal.Mates's picture
Ingredients
  Eggplant 1 Medium, diced
  Minced mushrooms 1⁄4 Cup (4 tbs)
  Minced green onions with tops 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Tablespoon
  Lamb stock 4 Cup (64 tbs)
  Sugar 1 Pinch
  Tomato paste 1⁄2 Teaspoon
  Dry red wine 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Unbleached flour 1 Tablespoon
  Crumbled dried sage 1⁄4 Teaspoon
  Heavy cream 3⁄4 Cup (12 tbs)
  Salt To Taste
  White pepper To Taste
  Diced tomato 1
  Plain yoghurt 1 Cup (16 tbs)
Directions

Cook eggplant, mushrooms, onions and garlic in oil, covered, 10 minutes.
Stir frequently.
Add stock, sugar, tomato paste and wine.
Cover, bring to boil, lower heat and simmer until eggplant is soft.
Force through sieve and push as much pulp through as possible, leaving the skin.
Melt butter until bubbly, sprinkle with flour and sage and cook, stirring, 3 minutes.
Gradually add eggplant puree; cook and stir until smooth and slightly thickened.
Add cream, reheat without boiling and adjust seasonings to taste with more sage, salt and pepper.
Garnish with diced tomato and pass a bowl of yoghurt.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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