aubergine soup with red pepper cream
rating:
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)
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.
