ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP

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Roasted Eggplant (Aubergine) and Potato Soup image

This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.

Provided by Happy Harry 2

Categories     Potato

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large eggplant
3 tablespoons butter
1 medium onion, chopped
4 cups sodium-free chicken stock or 4 cups vegetable stock
1 1/2 lbs boiling potatoes, unpeeled and chopped*
1 tablespoon garlic, minced
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
1/2 cup plain yogurt (optional)

Steps:

  • Place oven rack about 10 inches from broiler.
  • Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
  • Let cool, remove skin and coarsely chop.
  • In medium large stockpot, melt butter over medium heat.
  • Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
  • Stir in paprika,pepper,cumin,salt and eggplant.
  • Turn heat to high, and stirring constantly, cook about 2 minutes.
  • Pour in stock and potatoes.
  • Bring to a boil, and reduce to a simmer.
  • Cook until potatoes are fork-tender.
  • Puree in food processor in batches.
  • Re-warm as needed. Serve with some yogurt swirled on top.
  • * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

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