Eggplant and red pepper soup

Description

Hearty and aromatic soup. Preheat a skillet over medium heat. Add and cook until soft, turning occasionally, for about 15 minutes. Transfer to a bowl and let cool. Peel the skin off. Place on a cutting board, slice the eggplants and set aside. Meanwhile, combine onion, garlic, and olive oil in a saucepan over medium heat for 5–10 minutes, until the onion becomes soft and translucent. Add chicken broth, herbs de Provence, and bay leaf; bring to a boil. Reduce heat and simmer for 15 minutes. Season with salt, pepper, and lemon juice. Remove the bay leaf, add the eggplants, and blend until smooth using a blender. Stir in buttermilk. Pour the soup into bowls and add red pepper sauce. Garnish with parsley and serve hot.

Instructions