Soup Recipes > Aubergine/Eggplant Soup
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)
- 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.
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Comment Script
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 onion1 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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