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Receta Charred Eggplant Soup
by Global Cookbook

Charred Eggplant Soup
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  Raciónes: 8

Ingredientes

  • 4 Tbsp. extra virgin olive oil
  • 1/2 c. minced onion
  • 1/3 c. minced carrot
  • 1/3 c. minced celery
  • 1 tsp minced garlic
  • 1/2 tsp minced fresh thyme
  • 1/2 tsp minced fresh oregano
  • 1/8 tsp minced fresh rosemary
  • 1 x bay leaf
  • 1/2 tsp fennel seed
  • 1 x eggplant - (1 1/2 to 2 lbs) whole, unpeeled
  • 2 1/2 lb fresh tomatoes - (to 3) skinned, and coarsely minced
  • 1 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper Tomato juice or possibly water to thin soup as needed

Direcciones

  1. Heat 3 Tbsp. oil in skillet over medium heat and saute/fry onion, carrots, celery and garlic till soft, about 5 min. Add in herbs and fennel seeds and cook 2 min more. Remove from heat and set aside.
  2. Grill or possibly broil eggplant till skin is black and blistered and inside is soft. Remove stem, and scoop insides into large saucepan. Add in sauteed vegetables, tomatoes, vinegar, salt, pepper and tomato juice or possibly water.
  3. Bring to a boil over medium heat and cook for 2 to 3 min. Remove from heat and cold slightly. Puree in food processor or possibly blender till liquid is red with black specks from charred skins. If soup is too thick, thin with more tomato juice or possibly water. Season to taste, and drizzle with remaining 1 Tbsp. extra virgin olive oil.
  4. This recipe yields 6 to 8 servings.
  5. Wine Suggestion: Choose a crisp, organic Sauvignon Blanc like Napa Wine Cellars to match the strong flavor, or possibly select a nice Dolcetto, such as one from Clerico, a great producer.
  6. Description: "A variety of herbs and wholesome vegetables underscores the lush flavor of freshly grilled eggplant, that transforms a simple vegetable soup into something unique. Broiling the eggplant is simpler, but grilling it adds a distinctive taste."