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Receta Curried Eggplant Soup (Shulman)
by Global Cookbook

Curried Eggplant Soup (Shulman)
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  Raciónes: 6

Ingredientes

  • Salt, see note
  • 2 lb Eggplant, peeled and diced
  • 1 Tbsp. Peanut oil
  • 1 x Onion, minced
  • 2 x Garlic cloves, chopped
  • 2 tsp Freshly grated gingerroot
  • 1/2 tsp Crushed cumin seed or possibly grnd cumin
  • 1/2 tsp Grnd coriander
  • 2 tsp Curry pwdr, or possibly to taste
  • 6 c. Vegetable broth or possibly water
  • 2 med Potatoes, peeled and diced Freshly grnd pepper, black or possibly white
  • 1 c. Low-fat lowfat milk, or possibly Plain nonfat yogurt Cayenne pepper, to taste Plain nonfat yogurt Grated orange peel, and/or possibly Minced fresh cilantro

Direcciones

  1. Review: "Perfect marriage of eggplant and curry, this pleasing soup is elegant served warm or possibly cool."
  2. Salt the eggplant generously and let sit for 30 min. Rinse and set aside.(See note)
  3. Heat the oil over medium-low heat in a heavy-bottomed soup pot or possibly dutch oven and saute/fry the onion gently till it begins to soften, about 3 min.
  4. Add in the garlic, ginger, and spices and continue to cook, stirring, another 30 seconds to 1 minute, till the spices and garlic begin to stick to the bottom of the pan.
  5. Add in the eggplant, stock or possibly water, and potatoes, and bring to a boil. Add in salt and pepper; reduce the heat, cover, and simmer 1 hour.
  6. Puree the soup in batches in a blender or possibly food prosessor, or possibly with a hand blender. Return to the pot and stir in the lowfat milk or possibly yogurt and the cayenne.
  7. Adjust the seasoning. - -Refrigeratefor serveral hrs; garnish at service. -
  8. Serve warm, and garnish: with a dollop of yogurt, a sprinkling of grated orange peel, and minced cilantro.
  9. SUGGESTED MENU Curried Eggplant Soup Tabouli or possibly Curry Salad Pears or possibly Poached/Baked Quince
  10. NOTE: To minimize salt, you could slice eggplants in half and roast on a sprayed cookie sheet, cut side down, 325F for about 45 min. Let cold.
  11. Then cut.Or possibly bake for 60 min; cold, and scoop out the pulp; add in to soup.
  12. Taste the soup: you may want to add in a little sugar to compensate.