Curried Cream of Eggplant Soup

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Curried Cream of Eggplant Soup

Recipe Information
Source: Patty Johnson Serves/Makes:6-7 as a starter Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Source:: Patty Johnson

Serves/Makes:6-7 as a starter

Ingredients

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

Preparation

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.

Comments

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.