Line a large baking sheet with parchment paper. Check it out: http://www.familyfriendlyfood.com/2010/04/invest-in-stock/ ) What a great picture! Thanks for being a constant source of kitchen inspiration. its funny cuz before i read the things u were gonna try next time, just wen i was reading the ingredients i thought, jmm i bet this will taste better with feta, so i got that one :) aah cant wait! It looked more like roasted tomato soup. I started adding these bright spices at first to get rid of the sort of gray color and it came out looking, tasting and smelling beautiful. It’s become my new base for making creamy pesto dressing too, and I’m sure will be used for a bunch more foodstuffs when I get around to it too. If not, I could always go with my Plan A…ratatouille! Is that where you say “Add the rest of the vegetables”? And of course I figured there was no harm in extra roasted onion flavor. Thank you! Taste and adjust the salt, if necessary, then chill. After reading the recipe, I had the same revelation…too bland, with the only real seasoning being thyme. I’ve been doing a spectacular amount of hemming and hawing over this post. How do you think it would be with coconut milk instead of cream, especially with curry spices? I liked the red lentil suggestion from the comment above – I would do that next time! New here? This version was particularly tasty. My guy doesn’t love the seeds from the eggplant, but I thought they were a nice texture to an otherwise creamy soup! Greek Yogurt. Looked on the web for eggplant and so luckily found your blog. My kind of recipe. At a casino! I mixed the goat cheese directly in the soup and left the totamto’s skins aside. However, I find that turning the eggplant skin side up to the broiler and letting it blacken does the job nicely. I am going to experiment with texture & spices because my sons & husband have recently become eggplant fans and I’d love to rock their world with a yummy soup! London city markets are still full of eggplants, so I’ll make this for dinner tomorrow. I made this exact soup a month or two ago and I myself did a ton of “hemming and hawing” over it. Right now, I’m just more willing to put up with an average of one to two drops per phone call (worse now with the 4G) rather than give up the awesome phone. Hi there, But then summer comes and they’re still mealy and pale. This was DELICIOUS!!!!!! I love the flavor of fennel and thought it might add a nice anise/peppery flavor. Somewhat of a hot and sour soup that went fantastically well with noodles. (I’ve read it is some reaction with most dishwasher powders and aluminum, the same thing that’s made my roasting sheets that you see here look like death, despite being clean.). Thrust me. You can only imagine the smile that bubbled over into a laugh when the home page brought up this delightful recipe. I add a little more garlic cause I love it and the coriander and cumin. it really looks great & perfect for freezing! I totally made this, too! I absolutely LOVE eggplant and want a bowl of this soup now! We all want some Jacob video one of these days, don’t we? Help! re dishwasher powders and aluminum: if there’s acidic ingredients in it, it does interact with aluminum. I did this and it came out perfect. My boyfriend doesn’t care for eggplants, but after I saw this soup here I knew I had to make it, even though eggplant season was technically over. Using spoon, remove eggplant meat from skin. I loved the texture with it fully pureed. Excellent soup although the taste of my version was more tomato-ish than eggplant so next time I’ll use more eggplant or less tomatoes (or both). Thank you for a great base recipe to get started with. :D. I love eggplant so much, but have never had eggplant soup! An angle for wintry weather. Jenny — Love the garlic croutons idea! So here’s how this soup happened. ... Yotam Ottolenghi's Honey-Roasted Carrots with Tahini ... my father’s pasta bakes, my Mother’s tomato, coriander and sourdough soup. One question: when do you add the roasted garlic back? Deb, I love eggplant! Topped ours with feta and fresh cilantro and had it along side an Indian spicy chicken dish. Her discussion ranged from restaurants in general, to the newest ways ‘foodies’ get their information about dining establishments, recipes, and such. I just made this and after reading some of the comments, I made some changes to amp up the flavor a bit. I might finish the soup with a squeeze of lemon juice and I might use feta, which has a stronger flavor than the soft chevre that I used. I loooove eggplant so I’m happy for it to stay around as long as possible! My original comment never made it through moderation! Preparation. My report: made this soup tonight, using the cumin and coriander, and also a French feta I found at my store. Yum! Some variation on this theme is definitely on my radar for winter, plowing through my roasted and frozen eggplant stash. Totally delicious and packed with flavour!!! So here’s a story: Woman wants to make soup. I think I just found my soup swap soup for next week. I am freezing the soup (without the cream) in small containers to break out on those first cool fall nights! This time, I roasted the vegetables a bit longer until they were almost blistered, to get more color. Cook for 3 or 4 minutes, allowing … This is one of my favorite vegetarian soups to make. oh and btw u take really nice photos! What could I pair this with to give the meal some heft? Let cook for about 20-25 minutes. I had this soup yesterday in a hospital snack bar. This looks so awesome! 1/4 cup heavy cream (you can add more to taste, or skip this entirely) Yum, I love eggplants and this looks awesome! Woman and boyfriend think “that’ll probably work too.” Woman adds recommended cumin, pepperflakes and lemon. ;). Which she couldn’t put a finger on but it doesn’t matter because I wasn’t listening anymore. (Or, if you have an immersion blender, you can do this in the pot.) Great recipe! this calls for a heck of a lot less ingredients, they are all “normal” things and you won’t just make this once and be exhausted, you will make it over and over again. ( I LOVE garlic) I coated everything with olive oil and a light coating of balsamic vinegar and pepper. Check it out! There are still beautiful produce items like zucchini, eggplants, tomatoes and peppers available at farmers markets and I sometimes hesitate to use them because they seem “too summery” for October. can’t have too much soup these days, wet and chilly around here. The avocado really makes it a winner, as it adds a tang and creaminess. Additions: bay leaves, dried tarragon, Chinese red chili pepper flakes, Spanish saffron strands (perfect for color, mine is a lovely orange!). Yogurt sounds great as does feta – but I really like it just like that, simple. So good and so easy to make! You always amaze me with your ideas. but today i thought i was going to have to break down until i saw this recipe. Deb, great recipe as always and I can’t wait to try it. The soup tastes delicoious! The tehina will smooth the soup like cream. Thanks for the inspiration! And I ended up throwing it all away–no one wanted to eat it. I can’t wait to make it again. I made this over the weekend and it was amazing (it keeps well too). It’s just so, “gravy-gray-brown.” Maybe the less pureed version would have more splashes of color? Awesome soup! I will be reading every week! Fantastic soup! At one point during my 25 years in Indiana, land of brocolli/cheddar soup, I traveled to San Francisco, where over 10 days I had three different kinds of eggplant soup. yum! So, people are complaining about the color. I didn’t have any cream in the house, so I just used fat free milk. The flavor is good and even better when you add the salty feta cheese and zip from the lemon zest and black pepper. Arrange the cubed eggplant … The recipe also called for a red pepper puree with balsamic vinegar to be poured in a swirl on top, but I never did try that. Thanks for sharing, I love eggplant :). I recently put up 3 bushels of tomatoes that I picked at the (Grandma) Moses Farm in Eagle Bridge, New York, and got 101 one-cup Ziplock bags full to use all winter in sauces, stews, braises, etc. I love your site! The one exception to my “I’m not a cook, I’m a baker” rule is soup. Boy, those tomatoes still look great. And thanks for going light on the cream. do i dare ask…did you use homemade chicken or vegetable stock? I was having the exact same furious inner dialogue just the other day when my own blog featured an herb-roasted vegetable salad. Super Yummy! Finished with lemon juice, a touch ov lemon juice and topped with feta, chicken sausage, and fresh basil. On top to garnish, I used diced avocado and some mild cheese. Put the oil in a large saucepan on a medium-high heat, then saute the carrot and celery for four minutes, until they start to soften. Love the blog and can’t wait for the cookbook. YUM! Apparently a memo went out that this was Eggplant Time, even though eggplant season is coming to an end. I didn’t read all the comments so pardon me if I’m repeating – but this month’s issue of Food & Wine has a delicious-looking recipe for curried squash soup that might satisfy your craving for a more flavorful (and spicier) soup. By way of breaking the cycle – I think I’ll make this yummy for soup for dinner tonight! To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through. On that note, Deb, while I was reading about your conversation with your mother, it occurred to me that a fitting spice for this recipe–what I probably would have exclaimed, while talking to her–must be garam masala (available in Indian/Pakistani grocery stores or, which you can make yourself, at home (http://tinyurl.com/2bohgz))! I guess this must be on my try next list then. Hilarious, the whole of this. For the chicken stock, I used two tetra packs of purchased chicken broth, so I simmered the soup longer than recommended to reduce. Cool slightly. and it’s the best today! Just made this and it is absolutely delicious! If I’m not day dreaming about getting the time and occasion to make your recipes, I’m chuckling at the witty comments or oohing and aahing over the pictures. It must be that time of year for soup because I’ve also been making nothing but soup! This is my first time commenting, but definitely not my first time using your recipes! So this is perfect!! I opened a small cafe in June, specialize in homemade soups and Roasted Eggplant Soup is one of the most requested (honestly, it surprises me!). Like you said, keep an eye on the garlic, but also the garbanzos. I have made this soup twice now and love it. For those concerned with the color/presentation, there are a couple of easy things to do to offset the brown (being a devout aficionado of mushroom soup, I don’t actually have a problem with the color). Save my name, email, and website in this browser for the next time I comment. instead of chicken stalk I’m using beef! Roasting brings out the best in veggies. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. Sorry, your blog cannot share posts by email. The soup was wonderful in my opinion. The tomatoes you get look for red and juicy. Back in the pot, add the cream and bring the soup back to a simmer. We are experiencing an error, please try again. Is it bad that we use the toast and a bit of cream? :). I know you may never read this but…. Yummiiii!!! Wow, we both made this soup yesterday! Added lots of fresh basil, black pepper, and more, more garlic. 1. Knockout dish at this Cajun Home in Louisiana.

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