|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
Photographic Print
Eberhart, Wally
Buy at AllPosters.com
La Belle Cuisine
Chilled Ratatouille Champagne Soup
Bon Appetit Archives
Bon Appetit - One Year Subscription
7
tablespoons olive oil
One
eggplant (1 1/4 pounds), peeled
and coarsely chopped
2
medium zucchini, chopped
2
bell peppers, chopped
1
medium onion, chopped
2
large garlic cloves, minced
1
tablespoon chopped parsley leaves
1/8
teaspoon dried thyme
1
tablespoon chopped fresh basil
2 1/4
cups chicken stock
2
cups (1 1/2 pounds) peeled,
seeded chopped tomatoes
1 1/2
cups Champagne
For the garnish:
1/4
cup cold heavy cream
8
cooked shrimp
Fresh
chives
Heat
6 tablespoons oil in a heavy, large skillet over medium heat.
Add
eggplant and sauté 10 minutes. Add zucchini and sauté 5 minutes.
Transfer mixture to a medium pot. Heat the remaining 1 tablespoon
olive oil in same skillet.
Add bell peppers and onion and sauté until
tender, about 10
minutes. Stir in garlic,
parsley, thyme, and basil and
cook 2 minutes longer. Add to
eggplant mixture in pot.
Add chicken
stock, champagne and tomatoes to the pot.
Simmer until vegetables
are
very tender, about 40 minutes.
Working in batches, purée the soup in blender until smooth. Transfer
the soup to a bowl.
Cover and refrigerate until chilled, about 3 hours.
(Can be prepared
1 day ahead.)
Whip cream to soft peaks. Fold
into chilled soup. Season to
taste with
salt and pepper. Ladle
into bowls and garnish with shrimp, sprinkle
with chives.
Serves 8.
Featured Archive Recipes:
Ratatouille Riot!
Cream of Ratatouille Soup
Cream of Roasted Eggplant Soup
Elegant Eggplant
Lemon Zucchini Vichyssoise
Shrimp, Zucchini and
Red Pepper Bisque
Zucchini-Lemon Soup
Index - Soup Recipe Archives
Basic Stock Recipes
Classic French Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
Cajun Country
