Eggplant puree soup
Description
The soup is simple and quick to prepare. Eggplant puree soup is a beautiful and refined French dish. I wouldn't say it's extremely easy to make, but it's definitely worth the effort. The dish turns out rich in vitamins, with an interesting taste and aroma. Moreover, eggplant puree soup is quite filling, making it suitable even for men, who can sometimes be difficult to satisfy, despite the soup being vegetarian. The recipe for eggplant cream soup includes cream cheese and heavy cream, which make the dish thicker and richer. If desired, you can substitute them with regular sour cream—it will result in a slightly different dish, but still close to the original. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the vegetables thoroughly under running water.
- 2
Step 2
Peel the eggplants, cut into arbitrary but not too large pieces, and soak in salted water for 15 minutes to remove the bitterness of the vegetable.
- 3
Step 3
Then peel the tomato and cut it into 4 quarters, place it together with 4 garlic cloves into a foil pouch and bake in the oven (200°C) for 20 minutes.
- 4
Step 4
In the largest and deepest skillet, sauté finely chopped onion in olive oil until golden brown.
- 5
Step 5
We take the eggplants out of the water, squeeze them, and add them to the pan with the onion.
- 6
Step 6
Pour in a glass of broth.
- 7
Step 7
Then we salt, pepper, add spices, bring everything to a boil, reduce the heat, and simmer covered for 10 minutes.
- 8
Step 8
Then mix the stewed eggplants with marinated tomatoes and garlic, stir and blend using a blender.
- 9
Step 9
Add a little more pepper and cream cheese to the resulting puree.
- 10
Step 10
Then pour in the hot cream. If there is not enough salt, add some.
- 11
Step 11
Blend everything once again and our soup is ready.
- 12
Step 12
The soup is ready. Serve hot.