Chez Penisse's Roasted Eggplant Soup xp

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* Exported from MasterCook *

 

Roasted Eggplant Soup With Red Pepper Garnish

 

Recipe By : Alice Waters, Chez Panisse Menu Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Restaurants 2Send

Soups Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds eggplant

1 medium red onion -- diced

3 cloves garlic -- coarsely chopped

4 tablespoons light olive oil -- or less

salt and pepper -- to taste

4 cups chicken broth

or vegetable broth

-----RED PEPPER CREAM-----

1 small red bell pepper

1/3 cup whipping cream -- or alternative

pinch salt -- optional

 

This dish is strategically timed for one person to complete. The garnish: use

regular red bell peppers, roasted, peeled, pureed in the food processor and

mixed with salted whipped cream.

 

1) Prepare a medium hot wood charcoal fire; preheat the grill or broiler.

 

2) Grill 2 pounds of eggplant, turning frequently until the skin is scorched.

Cool and remove the blackened tough outer skin. Cut the peeled eggplant into

1-inch cubes.

 

3) Dice 1 medium red onion and roughly chop 2 to 3 garlic cloves. Stew the

eggplant with the onion and garlic in 4 tablespoons light olive oil over low

heat for 15 to 20 minutes until the vegetables are very soft. Season with salt

and pepper and just cover with chicken stock. Cook for 10 minutes, covered, over

low heat.

 

4) PEPPER: While the vegetables are stewing, grill a small red pepper over the

fire, then put it in a plastic bag to steam; after 5 minutes, remove it and peel

off the blackened skin. Discard the seeds and stem. Dice the pepper and pound it

to a paste in a mortar. Reserve the paste for the garnish.

 

5) Puree the soup in a blender. Return it to a soup pot and heat until very hot

but not simmering.

 

6) PEPPER CREAM: Prepare the garnish by lightly whipping 1/3 cup heavy cream

with the red pepper puree. The cream should be in very soft peaks.

 

7) Ladle the soup into very hot soup plates and garnish each plate with about 2

tablespoons of the red pepper cream.

 

EACH with red pepper cream: 223 CALS, 16 G FAT (62% CFF).

 

LF ALTERNATIVES 1) Combine red bell pepper puree with 1/3-cup drained nonfat

plain yogurt: CALS 184 cals, 11g fat (52% cff), without reducing the amount of

oil. Or use yogurt use one-third the amount of oil: 132 cals, 5g fat (33% cff).

 

Edited for mc/email by kitpath 3/99

 

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Nutr. Assoc. : 0 0 0 986 0 0 0 0 0 0 0

 

 

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