You are here

Garlic & Eggplant Soup

fast.cook's picture
Ingredients
  Eggplant 1 1⁄2 Pound, peeled (1 Large Size)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), peeled
  Whipping cream 1⁄2 Cup (8 tbs)
  Regular strength chicken broth 2 1⁄2 Cup (40 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cut eggplant crosswise into 3/4-inch-thick slices.
Place slices in a single layer on a large baking sheet; brush liberally with oil.
Broil 4 inches below heat, turning once, until eggplant is soft and browned on both sides 10 to 15 minutes.
Meanwhile, cook garlic in a small, uncoated frying pan over medium heat, turning as needed, until richly browned all over about 10 minutes.
Cut eggplant into chunks.
In a blender or food processor, whirl eggplant, garlic, and cream until pureed.
Add broth and whirl until smooth.
Transfer soup to a 3- to 4-quart pan and stir over medium heat just until hot.
Season to taste with salt and pepper.
Ladle soup into bowls and sprinkle parsley over each portion.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Garlic

Rate It

Your rating: None
4.35
Average: 4.4 (15 votes)