| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplant |
| 1 |
sm |
Red pepper |
| 1 |
md |
Red onion; diced |
| 2 |
|
Cloves garlic; chopped coarsely |
| 1/4 |
c |
Light olive oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
c |
Chicken broth |
INSTRUCTIONS
Grill or broil eggplant and red pepper, turning often until skins are
scorched . Set eggplant aside to cool. Pl,ace pepper in brown paper bag to
steam for at least 5 minutes. Peel off and discard skin of the eggplant.
Cut eggplant into 1 inch cubes. In a 3 quart saucepan over low heat, cook
eggplant, onions and garlic in oil for 15-20 minutes or until vegetables
are very tender. Add salt, pepper and chicken broth. Puree eggplant mixture
in blender until very smooth.
Peel, seed and dice red pepper. Puree and swirl into each soup plate before
serving.
*NOTE: At chez panisse , the pepper is mixed with 1/3 cup lightly whipped
heavy cream. By substituting vegetable broth for the chicken broth, this
garnish can be used.
Recipe by: adapted from Chez Panisse
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Jun
03, 1998
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