Eggplants
Roger Phillips
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La Belle Cuisine - More Soup Recipes

  
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"To cook is to create. And to create well...is an act of integrity, and faith."

Cream of Roasted Eggplant Soup

"Of soup and love, the first is best."
- Spanish Proverb

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Wives Tales-Eggplant
C. Winterle-Olson
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Thursday, January 02, 2003

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Garlic, Pepper, Eggplant
Victor Santos
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Cream of Roasted Eggplant Soup
Lee Bailey's New Orleans
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter

"The hearty chicken stock used in this soup may be made in advance."

Stock:
A 3-pound chicken
1/3 cup tomato paste
3 medium celery ribs, chopped coarse
1 pound onions, peeled, chopped coarse
2 large carrots, unpeeled, chopped coarse
2 cups dry red wine
1 bay leaf
4 sprigs parsley
1 teaspoon dried thyme
1/4 cup black peppercorns
1 1/2 gallons water

To finish:
1 large eggplant, peeled
1 large onion, peeled
1 large head garlic, with top 1/4 inch cut off
2 tablespoons olive oil
3 quarts reduced chicken stock
1/2 cup vegetable oil
1/2 cup flour
1 cup heavy cream
1/2 teaspoon curry powder
1 tablespoon Louisiana Hot Sauce
salt and white pepper to taste
1/3 cup minced green onions, mostly green

Make the stock: Preheat oven to 400ºF. Bone the chicken, reserving the meat for another use. Chop the carcass and wings and rub the pieces with tomato paste. Put them in a roasting pan with the celery, onions and carrots. Roast for 40 minutes, turning occasionally.
Pour all fat from pan and put pan over a medium flame. Deglaze with the red wine. Pour all into a 10-quart stock pot and add bay leaf, parsley, thyme, peppercorns, and water. Bring to a boil, then turn the heat down to a simmer. Cook for 1 1/2 hours, skimming occasionally. Strain through a fine sieve.
Set aside.
Finish the soup: Reduce the reserved stock by half over high heat. Reduce the reserved stock by half over high heat. Preheat oven to 350ºF.
Rub the whole eggplant, onion and garlic with olive oil and place on a greased baking sheet. (The garlic should be cut side up.) Bake for 30 minutes until eggplant is tender. Remove eggplant and purée. Continue to roast garlic
and onions until each is tender, about another 15 to 20 minutes for the garlic and another 30 minutes for the onion. Squeeze out garlic and purée with
the onion.
Mix both purées together in a large stock pot and stir in reduced stock. Bring to a simmer.
Meanwhile, combine oil and flour in a heavy skillet and cook over high
heat, constantly moving around and scraping the bottom of the skillet with
a spatula. When it's golden and smelling nutty, whisk it into the simmering stock. Be careful here as it will boil up.
Continue to cook for another 5 minutes. Stir in heavy cream, curry powder, hot sauce, salt and pepper and remove from the heat. Serve sprinkled with minced green onion.
If you would like to freeze this, omit the cream. Add it when you reheat the soup. Serves 12.
 

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