Side Pannel
Curried Eggplant Soup (Shulman)
Curried Eggplant Soup (Shulman)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- Salt; see note
- 2 lb Eggplant; peeled and diced
- 1 tb Peanut oil
- 1 Onion; chopped
- 2 Garlic cloves; minced
- 2 ts Freshly grated gingerroot
- 1/2 ts Crushed cumin seed or ground
- -cumin
- 1/2 ts Ground coriander
- 2 ts Curry powder; or to taste
- 6 c Vegetable broth or water
- 2 md Potatoes; peeled and diced
- Freshly ground pepper; black
- -or white
- 1 c Low-fat milk; or
- Plain nonfat yogurt
- Cayenne pepper; to taste
Directions
GARNISH
Plain nonfat yogurt
Grated orange peel; and/or
Chopped fresh cilantro
Review: "Perfect marriage of eggplant and curry, this pleasing soup is
elegant served hot or cold."
Salt the eggplant generously and let sit for 30 minutes. Rinse and set
aside.(See note)
Heat the oil over medium-low heat in a heavy-bottomed soup pot or dutch
oven and saute the onion gently until it begins to soften, about 3 minutes.
Add the garlic, ginger, and spices and continue to cook, stirring, another
30 seconds to 1 minute, until the spices and garlic begin to stick to the
bottom of the pan.
Add the eggplant, stock or water, and potatoes, and bring to a boil. Add
salt and pepper; reduce the heat, cover, and simmer 1 hour.
Puree the soup in batches in a blender or food prosessor, or with a hand
blender. Return to the pot and stir in the milk or yogurt and the cayenne.
Adjust the seasoning. - -Chill for serveral hours; garnish at service. -
~Serve hot, and garnish: with a dollop of yogurt, a sprinkling of grated
orange peel, and chopped cilantro.
SUGGESTED MENU Curried Eggplant Soup Tabouli or Curry Salad Pears or
Poached/Baked Quince
NOTE: To minimize salt, you could slice eggplants in half and roast on a
sprayed cookie sheet, cut side down, 325F for about 45 minutes. Let cool.
Then cut.Or bake for 60 minutes; cool, and scoop out the pulp; add to soup.
Taste the soup: you may want to add a little sugar to compensate.
Plain nonfat yogurt
Grated orange peel; and/or
Chopped fresh cilantro
Review: "Perfect marriage of eggplant and curry, this pleasing soup is
elegant served hot or cold."
Salt the eggplant generously and let sit for 30 minutes. Rinse and set
aside.(See note)
Heat the oil over medium-low heat in a heavy-bottomed soup pot or dutch
oven and saute the onion gently until it begins to soften, about 3 minutes.
Add the garlic, ginger, and spices and continue to cook, stirring, another
30 seconds to 1 minute, until the spices and garlic begin to stick to the
bottom of the pan.
Add the eggplant, stock or water, and potatoes, and bring to a boil. Add
salt and pepper; reduce the heat, cover, and simmer 1 hour.
Puree the soup in batches in a blender or food prosessor, or with a hand
blender. Return to the pot and stir in the milk or yogurt and the cayenne.
Adjust the seasoning. - -Chill for serveral hours; garnish at service. -
~Serve hot, and garnish: with a dollop of yogurt, a sprinkling of grated
orange peel, and chopped cilantro.
SUGGESTED MENU Curried Eggplant Soup Tabouli or Curry Salad Pears or
Poached/Baked Quince
NOTE: To minimize salt, you could slice eggplants in half and roast on a
sprayed cookie sheet, cut side down, 325F for about 45 minutes. Let cool.
Then cut.Or bake for 60 minutes; cool, and scoop out the pulp; add to soup.
Taste the soup: you may want to add a little sugar to compensate.
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