Creamy Eggplant Soup with Lemon Juice
Soups • Romanian
Description
Creamy eggplant soup with lemon juice
Ingredients
- Eggplants 4 pieces
- Lemon 1 piece
- Chicken Broth 1½ l
- Parsley 0 oz
- Vegetable Oil 0 fl oz
- Cream 22% 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut three eggplants in half and grill them on a hot grill pan that has been sprayed with vegetable oil for about fifteen minutes, turning them occasionally. If some parts of the eggplants start to char, that's perfectly fine. The secret of this dish lies in its smoky, slightly bitter, and slightly charred flavor.
Step 2
Remove the skin from the sautéed eggplants and add the flesh to a pot of boiling chicken broth. Cook for another ten minutes.
Step 3
Dice the remaining eggplant into small cubes and sauté in vegetable oil, then add to the pot with the broth and the flesh of the eggplants, season with salt and pepper, and cook for another three minutes.
Step 4
Remove the pot from the heat, add lemon juice, cream, and chopped parsley. Blend until smooth and serve.
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