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Beef with tomato paste
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Eggplant cream soup with mushroom broth
How to cook Eggplant cream soup with mushroom broth
Step 1
Wash the eggplants, pierce them and bake them whole until completely soft under the grill (it took me 20 minutes). Cool and peel off the skin easily. You can break it in half and choose the pulp with a spoon, you can peel the skin and cut the pulp quite finely.
Step 2
Wrap the garlic in foil, dropping oil and honey on it, and bake in the oven for about 20 minutes. Cool, squeeze out soft slices. Peel the onion and chop finely.
Step 3
Heat oil in a deep saucepan (in it then cook) oil, fry until transparent. Add baked eggplant and garlic, fry everything together for 10 minutes, stirring occasionally. Pour hot broth, seasoning it with herbs, salt and chili. Try the spicy salt. Cover with a lid and cook for 15 minutes over low heat.
Step 4
Grind with a blender and pour in the cream. Warm up lightly with cream. Serve with croutons, greens.
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