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aubergine soup with red pepper cream

aubergine soup with red pepper cream

2 tbsps extra virgin olive oil
450g aubergine, coarsely chopped
1 small onion, finely chopped
1 large garlic clove, finely chopped
1 litre light chicken stock
salt and freshly ground black pepper

red pepper cream:
1 red pepper, quartered and seeded
2 tbsps single cream
salt and freshly ground black pepper
chilli oil to taste (optional)

heat the oil and cook the aubergine, onion and garlic gently for 20 mins without colouring.

meanwhile, grill the red pepper until the skin has blackened. Cool in a plastic bag, then skin the pepper and puree with the cream, a seasoning of salt and pepper, and chilli oil if you wish.

cool the aubergine/onion mixture a little, then purée with the stock, salt and pepper.  reheat and spoon the red pepper cream onto the soup just before serving.

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posted by ramtops on 07 Mar 06 - 7729 views

ramtops

recipes from ramtops

from

The New Covent Garden Soup Company's Book of Soups