Smokey Tomato And Eggplant Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is perfect during the summer months when fresh flavorful tomatoes and eggplant are plentiful. Ingredients:
1 large onion, diced |
3 cloves garlic, minced |
3 tablespoons extra virgin olive oil, plus more to drizzle |
3 small japanese eggplant, diced (or one large globe eggplant) |
12 large tomatoes, cored and diced |
1 1/2 tablespoons minced parsley |
1 1/2 tablespoons minced cilantro |
1 1/2 teaspoons smoked spanish paprika |
1/2 teaspoon ground cumin |
1/2 teaspoon ground ginger |
pinch saffron |
1/4 - 1/2 cup heavy cream |
salt and freshly ground pepper, to taste |
Directions:
1. In a large saucepan, saute the onion and garlic in the olive oil; add the eggplant and saute for a few minutes. Add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the parsley, cilantro, paprika, cumin, ginger and saffron; simmer for 20 minutes. Put the soup through a food mill or blend in a blender (be careful working with hot foods); then put through a fine sieve. Return soup to the pan and heat over low heat; add cream; taste and adjust seasoning. Serve in bowls, drizzle with a little olive oil and sprinkle with additional smoked paprika, if desired.
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