July 21, 2011 11:54 pm

Basil-Eggplant Soup

Posted In: Uncategorized
Posted July 21, 2011 by Victory Farms
Recipe from The New Intercourses cookbook

Posted in : Cuisines :

Servings

2-3

Ingredients

  • 1 eggplant medium, about 1 pound
  • 6 tbsps extra virgin olive oil
  • salt to taste
  • pepper to taste
  • 1 onion small, finely minced
  • 1 garlic clove large, crushed
  • 1 lb plum tomatoes seeded and chopped
  • 1 1/2 cups chicken or vegetable broth or more for a thinner soup
  • 1/2 tbsp dried oregano
  • pinch cayenne pepper
  • 1 cup fresh basil leaves
  • 2 ounces goat cheese

Directions

Preheat the oven to 400 degrees. Peel eggplant and cut into large cubes. Place on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper to taste, and toss to distribute the oil. Roast for 40 to 50 minutes, or until cooked through, turning several times for even cooking.

In a large saucepan set over medium-high heat, add 3 tablespoons of olive oil. Add the onion and saute until translucent and tender. Add the garlic and saute 1 to 2 minutes. Add the eggplant, tomatoes, stock, oregano, and cayenne. Season with salt and pepper to taste. Simmer, partly covered for 35 minutes. Taste and adjust seasonings if needed.

While soup is cooking, puree the basil in a blender with the remaining 2 tablespoons oil. Place in a small bowl and stir in the goat cheese. In the same blender, pour in the eggplant mixture. Place a towel over the lid for safety and pulse the mixture until pureed. Add more hot stock if the soup seems too thick. Pour the soup into bowls and serve with a dollop of basil-chevre puree.

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