Janis' Roasted Eggplant Soup with Mint

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Janis' Roasted Eggplant Soup with Mint calories by ingredient


Introduction

Janis Elam-Blackwell recommended this recipe. She loves this soup and fixes it for the holidays! She is a great cook. Janis Elam-Blackwell recommended this recipe. She loves this soup and fixes it for the holidays! She is a great cook.
Number of Servings: 6

Ingredients

    1 1/2 lb. small to medium eggplants
    2 T. unsalted butter
    1 small yellow onion, finely chopped
    1 clove garlic, minced or chopped
    2 1/2 c. chicken or vegetable stock
    1/2 T. finely chopped fresh mint
    1 c. cream (or half and half)
    Salt and pepper (white)
    Fresh mint sprigs for garnish

Directions

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.