Pureed Eggplant Soup
Garnish this soup with chopped tomatoes, parsley and onions.
4 tablespoons olive oil
1 medium eggplant, sliced in half lengthwise
Kosher salt and freshly ground black pepper
5 cups homemade or low-salt canned chicken broth
8 large sprigs fresh basil
12 stems fresh parsley
2 sprigs fresh thyme
1 large onion, sliced
1 1/2 tablespoons minced fresh garlic
Heat oven to 375 degrees F. Spread 2 tablespoons of the oil on a rimmed baking sheet. Season the cut side of the eggplant with salt and pepper and place face down on the pan. Roast until tender, about 40 minutes. When cool enough to handle, scrape out flesh with a spoon and discard the skin. Meanwhile, place broth, basil, parsley and thyme in a large pot. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Strain. Heat the remaining oil in a large heavy saucepan over medium heat. Add onion and cook, stirring frequently, until golden and caramelized, about 20 minutes. Stir in 3/4 teaspoon salt and the garlic. Add 4 cups stock, bring to a boil, add the eggplant flesh, reduce to a simmer and cook 5 minutes. Puree in a blender until smooth. Thin soup with remaining broth, if necessary, so it has the consistency of heavy cream.
Serves 4.
Adapted from “The Best of Fine Cooking—Fresh,” Spring/Summer 2006, The Taunton Press.