Roasted Eggplant Soup

3,208
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Joined Aug 25, 2009
 
This soup is just wonderful.

Roasted Eggplant Soup (Centro)

2   large Italian eggplants, peeled and chopped

1   onion, chopped

½  carrot, chopped

¼  cup celery stalk, chopped

½  each, red and yellow pepper, chopped

1   clove garlic, peeled

¼  jalapeno pepper, chopped

2   tsp each , fresh oregano, basil and rosemary

¼  cup extra virgin olive oil

1   ½ oz (45gr) prosciutto, wrapped in cheesecloth

4   cups beef stock or chicken stock

½  tsp each of salt and pepper 1 tbsp fresh lemon juice

  1. In a large bowl, combine eggplant, onion, carrot, celery, peppers, garlic, jalapeno pepper, herbs and olive oil (first 9 ingredients) , stirring to coat evenly.

  2. Spread out on a baking sheet, and roast for 30 minutes 375, until golden brown. Transfer vegetables to a large pot with the prosciutto; add stock to cover. Season with salt and pepper. Bring to boil; reduce heat to med-low, simmer for about 30 minutes, or until vegetables are very tender. Remove prosciutto from the stock, and discard. In batches, puree soup in food processor or blender. Return soup to pot, and adjust seasoning to taste, add lemon juice while reheating. Add more stock if neccessary.
Garnish with sour cream, goat cheese, or puree of roasted red pepper.

Wines :Gewurztraminer

Alsace

Sauvignon Blanc

Napa Valley

Salterio

Tuscany
 
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14
Joined Jan 23, 2010
this looks an interesting recipe, i would be tempted to leave the prosciutto in the soup and make a muslin-bouquet garni instead with bay leaves, parsley stalks, and fresh thyme... i would also fancy incorporating some sun dried tomatoes into the soup aswell

Roasted Eggplant Soup as a Mediterranean dish would suit nicely as a soup for spring and summer.

sounds nice Petals
 
8,550
207
Joined Feb 13, 2008
Chef Petals,

I like the recipe too.  Only instead of the eggplant, onion, carrot and celery, maybe you could substitute some scrambled eggs, well done, but not too dry.  And instead of the pepper, garlic, jalapeno and herbs, how about some sliced tomatoes?  You could change  the olive oil, prosciutto, and stock for a couple of slices rye toast, not too burnt and no butter.  And instead of the salt, pepper, and lemon juice maybe a cup of Sanka with sweet and low and skim milk.   

BDL
 
Last edited:
1,730
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Joined Aug 18, 2007
nice soup Petals.
I'll give it a go next time i have the bacon to spare. Anything with aubergines tempts me.

Long time no speak. getting used to the new format is a pain.

Take care pal. spk soon
 
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Joined Feb 3, 2010
  *knows I should go to bed 'cause I actually read BDL's post seriously*

/img/vbsmilies/smilies/crazy.gif

That looks like a very yummie soup, Petals.  Totally in the realm of my preferred tastey.  Bad kid that I am, I'd probably up the garlic & jalapeno a bit, and garnish with some shredded parm and a small splash of heavy cream.  The roasted red pepper puree sounds delightful too. /img/vbsmilies/smilies/licklips.gif  
 
8,550
207
Joined Feb 13, 2008
Originally Posted by Charron  
  *knows I should go to bed 'cause I actually read BDL's post seriously*

/img/vbsmilies/smilies/crazy.gif
Had about as much serious content as certain other posts we could name. ;)

In all seriousness I liked the soup too, and I'm also glad that Chef Petals has been posting a few of Chef Marc Thuet's recipes from his years at Centro (in Toronto).  It's easy to forget about people who don't have a US TV presence and/or aren't based in one of the culinary hotbeds like NY.   

BDL
 
6,367
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Joined Feb 1, 2007
You mean it wasn't serious?

Sumagun! And I was just about to make scrambled eggs soup. /img/vbsmilies/smilies/licklips.gif
 
112
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Joined Nov 16, 2009
The instruction is too simple, there are a few mistakes in the recipes.

1. start the heat at high, medium, or low? no mention.

2. and roast for 30 minutes 375. grammar mistake. and roast for 30 minutes at 375F.

3. "neccessary" spells wrong, should be necessary

 
This soup is just wonderful.

Roasted Eggplant Soup (Centro)

2   large Italian eggplants, peeled and chopped

1   onion, chopped

½  carrot, chopped

¼  cup celery stalk, chopped

½  each, red and yellow pepper, chopped

1   clove garlic, peeled

¼  jalapeno pepper, chopped

2   tsp each , fresh oregano, basil and rosemary

¼  cup extra virgin olive oil

1   ½ oz (45gr) prosciutto, wrapped in cheesecloth

4   cups beef stock or chicken stock

½  tsp each of salt and pepper 1 tbsp fresh lemon juice

  1. In a large bowl, combine eggplant, onion, carrot, celery, peppers, garlic, jalapeno pepper, herbs and olive oil (first 9 ingredients) , stirring to coat evenly.

  2. Spread out on a baking sheet, and roast for 30 minutes 375, until golden brown. Transfer vegetables to a large pot with the prosciutto; add stock to cover. Season with salt and pepper. Bring to boil; reduce heat to med-low, simmer for about 30 minutes, or until vegetables are very tender. Remove prosciutto from the stock, and discard. In batches, puree soup in food processor or blender. Return soup to pot, and adjust seasoning to taste, add lemon juice while reheating. Add more stock if neccessary.
Garnish with sour cream, goat cheese, or puree of roasted red pepper.

Wines :Gewurztraminer

Alsace

Sauvignon Blanc

Napa Valley

Salterio

Tuscany
 
4,508
32
Joined Jul 31, 2000
The instruction is too simple, there are a few mistakes in the recipes.

1. start the heat at high, medium, or low? no mention.

2. and roast for 30 minutes 375. grammar mistake. and roast for 30 minutes at 375F.

3. "neccessary" spells wrong, should be necessary

 


 
Are you serious?
 
6,367
128
Joined Feb 1, 2007
 start the heat at high, medium, or low? no mention.

"Bring to boil; reduce heat to med-low, simmer for about 30"

In order to reduce the heat there's a presumptive conclusion that it was higher to begin with. Besides which, what sort of professional chef needs instructions for how to boil water?

3. "neccessary" spells wrong, should be necessary

 Spells wrong?

People who live in glass houses shouldn't throw stones, to coin a cliche.
 
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