RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
CHARRED EGGPLANT SOUP WITH A RED PEPPER SWIRL
It is easiest to char the eggplants on the stovetop griddle, but you can also roast the eggplants in a high-heated oven until they are fork-tender. Charring them gives the soup a deeper smoky flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat a cast-iron griddle or skillet over medium-high heat. Place the eggplants on the griddle and char them well, turning from time to time, until the outer skin is burnt and peeling and the inside is very soft, about 15 minutes.
- Transfer to a bowl and let cool. Trim away the skin and discard. On a parchment-lined cutting board, chop the eggplant and set aside, along with any juice that has accumulated on the parchment.
- Meanwhile, combine the onions, garlic, and olive oil in a 3-quart saucepan over medium heat for 5 to 10 minutes, or until they are soft and translucent. Add the chicken stock, herbes de Provence, and bay leaf and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Season with salt, pepper, and lemon juice. Remove the bay leaf, add the eggplant, and puree the soup in a blender or food processor. Stir in the buttermilk.
- Ladle into soup bowls and swirl in the Red Pepper Coulis. Garnish with the parsley and serve.
GRILLED EGGPLANT SOUP
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside.
- In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste.
- To serve, place in bowls and top with sour cream and fresh thyme
SMOKY EGGPLANT SOUP
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of the Middle Eastern spice mixture za'atar, made with wild thyme and sesame, now widely available. Make sure to choose small, firm eggplants. Serve the soup chilled or hot, in small portions.
Provided by David Tanis
Categories easy, soups and stews, appetizer
Time 30m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
- Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
- Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
- Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 8 grams
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5 WAYS TO USE CHARRED EGGPLANT
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- Blend it into soup. The scooped-out flesh of a charred eggplant is a great base for a simple puréed soup. Add it to a pot with a little sautéed garlic or chopped onions along with some vegetable or chicken broth, bring it to a simmer, and blend it until smooth.
- Purée it into a creamy dip. The classic way to used charred eggplant is to mash it or purée it into a dip. Middle Eastern baba ghanoush is made with the creamy eggplant flesh and tahini to make one glorious dip.
- Enjoy it simply as is. The flesh of a charred eggplant is so custardy and rich, you honestly don’t need to do much with it at all. Don’t hesitate to simply scoop it out and enjoy with nothing more than a drizzle of olive oil and a sprinkling of salt and pepper, either on top of a salad or all on its own.
- Pile it into a sandwich. You can also scoop that flesh out and spread it on good bread as the base for a killer sandwich. Top it with a handful of peppery arugula for crunch, or use it to enhance a caprese sandwich.
- Toss it with pasta. The eggplant’s innards get all sweet and smoky when charred, so they’re complex enough to be used as a pasta sauce without really anything else.
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