Roasted Eggplant and Red Pepper Puree - adapted

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* Exported from MasterCook *

 

Roasted Eggplant and Red Pepper Puree - adapted

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants

1 tablespoon chopped fresh sweet basil

2 cloves garlic -- crushed

1 teaspoon salt

1/2 teaspoon white pepper

juice of 1/2 lemon

2 cups Golden Garlic Broth

1 cup roasted red bell pepper -- cut into 1/2-inch strips

grated Fontinella cheese -- for garnish

 

Preheat oven to 350F. Roast eggplant, whole, on a cookie sheet for 45 minutes.

 

Remove eggplant from oven and, using heavy oven mitts, cut open and scoop hot

pulp into blender container.

 

Add basil, garlic, salt, white pepper, and lemon juice to pulp in container and

process on high until smooth, 2-3 minutes. Pour into 2-quart enameled soup pot

with the garlic broth and place over medium heat.

 

Stir in red peppers and let heat through, about 5 minutes. Serve with a

generous helpiing of Fontinella cheese.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 99 Calories; 4g Fat (31.5% calories from

fat); 3g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 547mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This uncomplicated soup takes advantage of the robust flavors of roasted

eggplant and red pepper.

 

Original recipe called for Very Brown Beef Stock.

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

 

 

* Exported from MasterCook *

 

Golden Garlic Broth

 

Recipe By :Lucy Saunders

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

6 heads garlic -- (about 50-60 cloves)

3 tablespoons vegetable oil

1 tablespoon packed light brown sugar

2 1/2 quarts water

salt and freshly ground pepper -- to taste

 

Preheat oven to 350F. Separate heads of garlic and remove papery skins; leave

each clove whole.

 

In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the

sugar and oil and bake for 10-15 minutes. Stir cloves often, until garlic is

lightly and evenly browned (do not burn).

 

Remove pan from oven and scrape contents into a stockpot. Cover with water and

bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and

stock is a golden color.

 

Strain stock through a colander, season with salt and pepper, and chill in a

tightly sealed container. This stock will keep in the refrigerator for up to 1

month or may be kept frozen for up to 4 to 6 months.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

Yield:

" 1 1/2 quarts "

 

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Per Serving (excluding unknown items): 440 Calories; 41g Fat (81.8% calories

from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

80mg Sodium. Exchanges: 1 Vegetable; 8 Fat; 1 Other Carbohydrates.

 

NOTES : Vegetarians are always looking for stocks that have the same golden

color as a chicken or beef broth for clear soups. The caramelized garlic cloves

give this broth a lovely golden color, while the taste of the brown sugar is

barely noticeable. Substitute it for meat stocks if you want a low-cal soup.

Nutr. Assoc. : 0 0 0 0 0