Roasted White Eggplant Soup Best Recipes

ROASTED WHITE EGGPLANT SOUP

Ingredients:

• 1 cup low-fat yogurt
• 1 large red bell pepper, roasted, seeded, deveined and peeled
• 4 pounds white eggplant
• 1 teaspoon olive oil
• 1 onion, peeled and coarsely chopped
• 2 cloves garlic, peeled and chopped
• 1 quart chicken broth, homemade or low-sodium canned
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

Steps:

• Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
• Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
• Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
• Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.

ROASTED EGGPLANT SOUP WITH GOAT CHEESE DUMPLINGS

Ingredients:

• Soup
• 3 pounds eggplant (about 2 large), halved lengthwise
• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 1 fennel bulb, trimmed, chopped
• 1 small russet potato, peeled, chopped
• 1 leek (white and pale green parts), sliced
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried oregano
• 1/2 cup dry white wine
• 7 1/2 cups (or more) chicken stock or canned low-salt chicken broth
• 1/2 cup whipping cream
• Dumplings
• 1 tablespoon olive oil
• 3 shallots, chopped
• 1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled
• 1/2 cup chopped seeded plum tomatoes
• 1/4 cup chopped fresh basil
• 20 wonton wrappers

Steps:

• For soup:
• Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. Bake until very tender, about 1 hour. Cool.
• Melt butter in heavy large pot over medium heat. Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. Add wine; cook 2 minutes. Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. Scoop out eggplant flesh; discard skins. Add eggplant to soup. Simmer 10 minutes. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Season with salt and pepper. (Can be made 1 day ahead; cool slightly. Cover; chill.)
• For dumplings:
• Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.)
• Bring soup to simmer, thinning with more stock if necessary. Cook dumplings in pot of boiling salted water until tender, about 1 minute. Ladle soup into bowls. Using slotted spoon, place 2 dumplings atop soup in each bowl.