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Eggplant Cream Soup
What is the first dish you think of when you see an eggplant? Mine will be the eggplant cream soup. I like the taste of baked vegetables mixed with cream so the texture is silky and gentle.
Ingredients
1 onion
1 carrot
2 eggplants (medium)
2 cloves garlic
2 tbsp olive oil (+ for frying vegetables)
0.8-1 liters of water
100 ml cream (15-20%)
2 peas allspice
1 bay leaf
to taste Salt and pepper
Eggplant Cream Soup: Directions
Prepare vegetable broth. Dice onions and carrots into small pieces and brown them in a skillet with a little olive oil. Add 2 crushed cloves of garlic and heat for another 1 minute until garlic gives its flavour fully.
Pour 0.8-1 liters of water, add salt, 2 peas of allspice and 1 bay leaf. Cook the broth for 15 minutes until the carrot is ready.
Preheat the oven to 180 degrees. Wash eggplants well and dry with a paper towel. Cut in half lengthwise and place on a baking sheet with parchment. Add a little salt and sprinkle with 2 tbsp. of olive oil.
Bake in the oven for 25-30 minutes. Use a spoon to select the flesh from the baked eggplant.
Place the eggplant flesh in the broth. Remove the spices and beat everything with a blender until it becomes smooth.
Add 100 ml of cream and season with salt and pepper. Heat the soup a little more with the cream and serve immediately.
Cook is easy!
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