If ever I saw one.
Supposedly we are going to to warm up by the weekend. I'll believe it when I see it. The unseasonable cold weather has led me to the comfort of winter food. Like I need to eat this stuff. My seasonal clock is telling me to pack on the carbs in preparation for the cold, but it doesn't have an awareness of the fact that the pounds are already there. Big sigh.
Last evening's dinner was one of my favorites; eggplant soup and baking powder biscuits. Scumpdillyicious.
I forget that not everyone has read this blog all along, so I did not repost the recipe. You will love it!
As per request:
Roasted Eggplant Soup
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tbs vegetable oil
1 tbs chopped fresh thyme
4 c chicken broth
1 cup heavy cream
3 1/2 ounces crumbled goat cheese
salt & pepper to taste
1. Preheat oven to 400 degrees. Place tomatoes, eggplant, onion & garlic on a baking sheet and brush with oil.
2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
4. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 tbs vegetable oil
1 tbs chopped fresh thyme
4 c chicken broth
1 cup heavy cream
3 1/2 ounces crumbled goat cheese
salt & pepper to taste
1. Preheat oven to 400 degrees. Place tomatoes, eggplant, onion & garlic on a baking sheet and brush with oil.
2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
4. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
14 comments:
Eggplant soup!! Never thought of that! Last night at our Thanksgiving dinner, we had eggplant among some roasted vegetables and I can imagine taking roasted eggplant and making it into a delicious soup - now that you mentionned it! How do you make yours?
Oh my - I thought winter came early here in the northeast!!! Hope it melts away soon and you are blessed with an Indian Summer.
Eggplant soup! I gather these are from the garden that is no longer because of the fine white powder in the first picture! I still can't believe we're having snow this early. PLEASE tell the Farmers Almanac people that this is not a sign of the winter to come!
I'm with Bonnie, post the recipe...it looks delicious!
I want the recipe too! I love eggplant, use it all the time in Moroccan Stew, Italian Lasagna, but never heard of soup. Your biscuits look great..I bet you handcut in the butter...I try to skip this step by using melted butter...doesn't work so well.
Recipe is up. If I used labels, it would have been searchable!
Bonnie, Alicia and I live in the icebox of America. : )
Alicia, The weatherman told me 60 by Sunday!
Debra, bad, bad. Cut in the butter. ; )
Winter comfort food almost...ALMOST... makes snow/winter do-able... Baking powder biscuits, so very delicious 9with REAL butter) the eggplant soup would be the icing on the biscuit. It sounds delish!
I made stew and hotdish and chili this weekend - something about the cold that does it!
Man! *heaves big sigh* They're not biscuits; they're scones! :P
lol And cut in the butter. Melted butter is not the same thing at all.
Sandra, I have no idea how you look after all those horses when you prepare scrumptious food like this. It's just as well I don't live closer. Apart from freezing to death I'd eat you out of house & home & grow to truely enormous proportions! ☺
Snow already??? My bags would be packed and I would be outta there! I found it hard to actually put on shoes and sock today for the first time since God knows when.
The soup sounds wonderful!
we are coming out of hibernation and I need to take off the cards I have stored.
It is starting to look very cold in you neck of the woods. I love soups and stews in winter.
gsc, I started making my own butter a few months ago. Now I will not eat any other! The soup is great.
Jules, I have stew meat thawing as I type. Guess that will be dinner tomorrow. I made chipotle chili a couple of days ago. hmm, hmm good!
Ganeida, I like my biscuits tall! If you came here during the winter, we wouldn't need to worry about how much you might eat, you'd freeze to death as you walked from the car to the house!
I have been doing horses for so long it's a well-oiled operation. And I have some swamp land I can sell you if you believe that!
Judy, I don't have bags large enough to hold 24 horses! So I guess I'll stay here. : (
Liss, you are entering summer as we enter the deep freeze. You get the better deal. The good thing about living in the freezer is our bug population is limited to those that can manage to survive sub, sub-zero temperatures!
Eggplant soup - Yum! I will definitely be trying that.
I am making my first stew of the autumn as we speak - perfect for nights by the fire!
We are finding a common thread amongst us....good comfort food and our enjoyment of it! mmm, mmm good.
That meal looks yummy!
It is, you should try it! Beef stew tonight.
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