Soup Recipes > Aubergine/Eggplant Soup

How to make aubergine/eggplant soup:
Eggplant is not the most flavorsome of vegetables but has the ability to absorb other flavors and with its soft texture can made a smooth and appetizing soup.





Ingredients

1 large Spanish onion
1 large aubergine/eggplant (about 1lb)
2 medium potatoes
1 tablespoon dry sherry
1 3/4 pints vegetable stock
1 tablespoon tomato puree
1 bay leaf
1 tablespoon fresh oregano
salt and black pepper
3 tablespoons milk
a little olive oil
(see measure conversions for more information)

Method

- Peel and chop all the vegetables.
- Gently fry the onions in the oil for a few minutes.
- Add the sherry.
- Add all the other vegetables, herbs and seasoning.
- Add the stock and bring to the boil.
- Reduce heat and simmer for about 45 minutes.
- Remove soup from the heat and allow to cool.
- Blend in blender then add milk and re-heat gently.
- Serve hot.