Roasted Eggplant Soup

Discussion in 'Recipes' started by petalsandcoco, Mar 16, 2010.

  1. petalsandcoco

    petalsandcoco

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    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
     
  2. coulis-o

    coulis-o

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    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
     
  3. boar_d_laze

    boar_d_laze

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    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: Mar 20, 2010
  4. bughut

    bughut

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    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
     
  5. charron

    charron

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      *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  
     
  6. boar_d_laze

    boar_d_laze

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    Originally Posted by Charron  
    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
     
  7. kyheirloomer

    kyheirloomer

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    You mean it wasn't serious?

    Sumagun! And I was just about to make scrambled eggs soup. /img/vbsmilies/smilies/licklips.gif
     
  8. chefguy

    chefguy

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    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

     
  9. cape chef

    cape chef

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    Are you serious?
     
  10. kyheirloomer

    kyheirloomer

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     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.