Elegant But Easy Eggplant Soup
This pureéd soup is a pale green and has a lovely, delicate flavour. It’s good enough for a dinner party. Just before serving, I add a tablespoon of plain yogurt to each bowl in the center and then swirl it slightly so that it makes a slender white spiral. Not just delicious but pretty too! You can also add soy milk or sprinkle it with softened goat cheese.
One key to this recipe in terms of taste is the sweet onion. I’ve tried both yellow onions and leeks as well but without the same success. The second key has to do with thickness. Most recipes that feature eggplant as the only vegetable also include cream to make it richer and thicker. My strategy is not to add too much broth. The less liquid you add, the thicker your soup will be. (See cooking tip below.)
- 2 large eggplants, peeled and cut into thick chunks
- 2 tbsp. minced garlic
- 1 large sweet onion, cut into thick chunks
- 4 or more cups of chicken broth, to cover
- Salt and pepper to taste
Cooking tip for making a thick and creamy soup: The correct amount of broth is tricky because vegetables often shrink and also contain their own liquids. To ensure that the soup will not be too thin, remove 1-2 cups of broth after the cooking is finished and before you start blending. After a first blend, you’ll know if it needs more broth. Add in ¼ cup increments until you reach the desired creaminess.
- Pour three cups of broth into a large pot.
- Add garlic, onion, and eggplant.
- Add broth to barely cover the vegetables. (The eggplant pieces will float so push them down to figure out if they are “covered.”)
- Bring to a boil.
- Cover and reduce to a simmer.
- Cook for 30 minutes.
- Cool and then puree in a blender or by using a hand blender.
The quantity should be about 6-8 cups depending on the size of the eggplants and the amount of broth.
For Weight Watchers: 0 points on both the Points and PointsPlus plan.