Roasted Eggplant Soup Recipe
Ingredients
| Eggplant | 1 Large | |
| Onion | 1 Small | |
| 3 cups regular-strength chicken broth | ||
| Lemon juice | 2 Tablespoon | |
| Finely chopped parsley | ||
| 12 thin red bell pepper strips | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pierce unpeeled eggplant in several places with a fork, then place with unpeeled onion in a shallow baking pan.
Bake in a 400° oven until vegetables are very soft when squeezed (about 1 1/4 hours).
Let cool, then peel.
Whirl eggplant and onion in a food processor or blender until pureed.
In a 2- to 3-quart pan, combine puree and broth; mix well.
Bring to a boil over medium heat; add lemon juice.
Season to taste with salt and pepper.
Pour into 4 individual bowls; garnish each serving with parsley and 3 bell pepper strips.
Bake in a 400° oven until vegetables are very soft when squeezed (about 1 1/4 hours).
Let cool, then peel.
Whirl eggplant and onion in a food processor or blender until pureed.
In a 2- to 3-quart pan, combine puree and broth; mix well.
Bring to a boil over medium heat; add lemon juice.
Season to taste with salt and pepper.
Pour into 4 individual bowls; garnish each serving with parsley and 3 bell pepper strips.
Chef
