Print Friendly Recipe
- Patty Johnson
Serves/Makes:6-7 as a starter
- 1 Large Eggplant,peeled and sliced in 1/4 inch rounds
- 6 cups (1425 ml) well flavored chicken or vegetable stock
- 1/4 cup (60 ml) long-grain white rice
- 2 Tbs (30 ml). butter (or mild vegetable oil if you are serving the soup chilled)
- 1 large onion, chopped
- 1 Granny Smith apple, peeled, cored, and finely chopped
- 1 ripe tomato, chopped
- 1 Tbs (15 ml). best-quality curry powder, or more to taste
- Pinch of cayenne pepper
- 1 Tbs (15 ml). tamari/shoyu soy sauce, or to taste
- 2 tsp (10 ml). honey or sugar,or to taste
- Salt and freshly ground pepper to taste
- 1-1/2 cups (350 ml) half-and-half or evaporated skim milk
- Diced red bell pepper, for garnish
- Finely chopped fresh parsley, for garnish
- Preheat oven to 400 degrees (200 C.).
- Note: If the eggplant is bitter, soak slices in 1 quart (950 ml) water with 1 Tbs (15 ml). salt for 30 minutes.
- Oil a baking sheet and spread the eggplant slices on it.
- Cover with aluminum foil and bake until very tender, about 30 minutes.
- Remove foil and let cool.
- In a large heavy soup pot combine 5 cups (1175 ml) of the stock with the rice.
- Bring to a boil.
- Turn heat down to medium low and simmer, covered, until rice is tender.
- Strain stock.
- Transfer rice to food processor.
- Return stock to soup pot.
- Melt butter in 10 inch skillet over medium heat.
- Saute onion for 3 minutes or until it starts to soften.
- Add apple and saute 1 minute.
- Stir in tomato, curry powder, cayenne, soy sauce, and honey.
- Increase heat to medium high.
- Cook stirring constantly evaporating most of the liquid.
- Stir in remaining 1 cup (225 ml) stock, stirring constantly for 1 minute more.
- Scrape mixture into food processor with rice.
- Add half the eggplant to food processor and puree. Stir puree into the stock.
- Coarsely chop remaining eggplant. Add to the stock.
- Season with salt and pepper.
- Stir in half-and-half.
- Barely simmer, uncovered for 15 minutes.
- Serve hot or chill deeply.
- Garnish with red bell pepper and parsley.
- This soup reheats beautifully as long as you do it gently over low heat.
It's even better the second day. This recipe comes from the Soup & Bread
A Country Inn Cookbook.
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