Janis' Roasted Eggplant Soup with Mint
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lb. small to medium eggplants2 T. unsalted butter1 small yellow onion, finely chopped1 clove garlic, minced or chopped2 1/2 c. chicken or vegetable stock1/2 T. finely chopped fresh mint1 c. cream (or half and half)Salt and pepper (white)Fresh mint sprigs for garnish
Preheat oven to 375 degrees. Put eggplants on baking dish. Puncture skin several times with fork. Roast, turning occasionally until skins are evenly brown and wrinkled (1 - 1 1/2 hour). When cool to touch, peel. (Hint: actually, if you peel the eggplants, cut them into cubes, and steam them until tender, this process is much quicker.) In large saucepan, melt butter over medium heat. Saute onion and garlic (3-5 minutes) until golden. Add eggplants, breaking up with wooden spoon and saute 2-3 minutes more. Add stock and mint and then bring to a boil. Reduce heat; cover and simmer for about 20 minutes. In small batches, puree in food mill or blender. Avoid splattering. Return puree to pan, stir in cream and slowly heat on low. Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with mint leaves. Enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user HJNORVILLE.
Number of Servings: 6
Recipe submitted by SparkPeople user HJNORVILLE.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 9.9 g
- Cholesterol: 28.3 mg
- Sodium: 551.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.7 g
- Protein: 4.9 g
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