Eggplant cream soup with mushroom broth
Cooking
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.
Ingredients
Total Reviews: 0
0 Overall ratingHave you already prepared this recipe?
Tell what you think.
Write a review
You may also like
Lenten pate
This recipe for lean pâté essentially includes as many as four: red beans, avocado, lentils and eggplant. Don't be lazy and cook them all, because together they look amazingly beautiful on the table! By the way, it is very likely that, due to the
Ajapsandal from eggplant with Far Eastern squids
Baked potatoes with vegetables
These are very tasty potatoes! It's all about the dressing: spices, garlic, lemon juice and olive oil. During and after baking, there will be breathtaking smells in the kitchen. This dish is suitable for a romantic dinner, and for meeting with fr
Pigtail of red and white fish with vegetables
A festive dish, which, however, can be easily and quickly prepared just for dinner. Great to cook for dinner on Palm Sunday. The recipe is for one serving.