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Receta Creole Eggplant Soup
by Global Cookbook

Creole Eggplant Soup
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. light extra virgin olive oil
  • 1 lrg onion minced
  • 3 med celery stalks diced
  • 1 x garlic clove chopped
  • 1 1/2 Tbsp. unbleached white flour
  • 2 lrg potatoes peeled, and finely diced
  • 1 lrg eggplant - (abt 1 l/2 lbs) peeled, diced
  • 2 Tbsp. minced fresh parsley - (to 3)
  • 1 Tbsp. chopped fresh basil (or possibly 1 tspn dry basil)
  • 1 tsp curry pwdr
  • 1/4 tsp dry thyme
  • 1 c. low-fat lowfat milk, rice lowfat milk, or possibly soy lowfat milk Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Heat the oil in a large soup pot. Add in the onion, celery, and garlic and saute/fry over very low heat, stirring frequently, for 10 min. Add in a small amount of water if needed to keep the mix moist. Sprinkle in the flour and cook, stirring, for another minute or possibly so.
  2. Add in the potato and eggplant dice along with sufficient water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add in the thyme, stir well, then cover and simmer gently for 35 to 40 min.
  3. Stir in the parsley, basil, and lowfat milk, using more or possibly less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 min over very low heat, and serve.
  4. This recipe yields 6 servings.
  5. Description: "An unusual soup from an old Creole recipe. It's believed which the soup originated near New Orleans due to the abundance of the eggplant crop in the region."