Smooth, silky and simple roasted eggplant soup.
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Just made this soup for lunch and it was awesome! Totally recommend it. The only thing I added for my personal taste, was a pinch of crushed chilis during cooking and reduced the amount of rosemary by half (only because I find it a bit overpowering at times - again just my personal taste). Otherwise the soup was great. Also added a touch of freshly chopped basil to garnish at the end with the goat cheese.
The addition of goat cheese, the texture and the flavor were all delicious. Will definitely make this again. YUM. Thanks for the great recipe.
I really enjoyed the flavor of the roasted vegetables and took the advice above to add less rosemary. I only used one sprig and added half of the stem instead of the whole. It's very important to strain this soup after thoroughly blending to get that velvety texture that one tastes in restaurants. The cream definitely adds richness in flavor but I could also be happy leaving it out and cutting the calories. I did not add any more stock at the end after tempering in the cream. Nice use of eggplants! I would definitely serve this as a starting dish at a dinner or to friends who were coming over for lunch. Wish we had more eggplant recipes on Rouxbe!
Here are a few other eggplant recipes on Rouxbe. But do keep in mind that Rouxbe is necessarily a recipe site. We are more about teaching the skills and techniques behind cooking and recipes rather than provide you with endless recipes. Hope that makes sense. Cheers!
Thanks Dawn. I love the teaching aspect of Rouxbe and have learned quite a lot already from the beautifully shot and narrated videos. Eggplants are a vegetable that I've always had a tough time understanding, so any more lessons on them would be quite welcome by me!
I am so thrilled with this recipe. I've never even heard of roasted eggplant soup but now I'm making it for the 2nd time this week! I've invited two friends and bought a great loaf of bread from Whole Foods, a perfect autumn meal with good friends :-D
I've never even heard of eggplant soup but I loved it so much the first time that I made it 2 more times in less than a week! However, I thought I'd be clever and toss in some chopped up leftover veggies but the asparagus ruined it. Is there some way I can save this soup by adding some other ingredient to counter the asparagus taste? I've searched online and can't find anything. I'd hate to waste it all!
That is lesson #1 :-) Okay, now what you can do is roast or saute some more eggplant on the side and add them to the soup. This will work especially well if the soup goes through a blender. If not, then you may want to add another flavour that you really enjoy, like goat cheese, basil pesto, or something to overwhelm the asparagus flavour: however, you may also overwhelm the eggplant flavour. Hope it helps.