Eggplant and Red Pepper Soup
Amy Sawyer
ingredients
- 2 lbs japanese eggplant
- 3 red bell peppers
- 1/8 tsp saffron
- 4 cups veg/chicken stock
- 3T olive oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 2 med plum tomatos, peeled and chopped
- 2T fresh lemon juice
- salt and pepper
directions
- 1
Preheat broiler. Cover broiler pan with aluminum foil and spread peppers and eggplant on it. Broil, turning, approx. 5 minutes per side.
- 2
Put charred peppers in bag and seal, allow to steam for 10 minutes. Scoop out flesh from eggplants and chop. Peel skins from peppers, core, and chop.
- 3
Dissolve saffron in stock.
- 4
In large pot, heat oil, add onion and saute until translucent. Add garlic and stir until fragrant. Add peppers, eggplant and tomato and stir. Pour simmering stock over vegetables and cook uncovered for 15 minutes. Stir in lemon juice.
- 5
Puree soup with immersion blender. Season to taste with salt and pepper.
- 6
Serve with garnish of cilantro or sour cream.
notes
Lots of work.
Source: Jared Vermeil
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