Eggplant Cream Soup
Soups • Chinese
Description
Eggplant Cream Soup
Ingredients
- Eggplants 15 oz
- Cream 5 fl oz
- Onion 1 piece
- Tomatoes 5 oz
- Bell pepper 1 piece
- Processed cheese 0 oz
- Garlic 2 cloves
- Vegetable Broth 10 fl oz
- Sweet Chili Sauce 1 tablespoon
- Sugar 1 teaspoon
- Smoked Paprika 1 teaspoon
- Spices to taste
- Salt to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Peel the eggplants, cut them into cubes, salt them, and let them sit for 15 minutes (to remove bitterness). Roast the tomatoes with garlic for 20 minutes at 220°C in the oven.
Step 2
Finely chop the onion and sauté until golden in vegetable oil. Add the bell pepper and tomato, and simmer for about 2 minutes.
Step 3
Rinse the eggplants with cold water, dry them, and add them to the tomatoes. Add the vegetable broth, cover, and simmer on low heat for 15 minutes.
Step 4
Add the cream, cheese, spices, and blend everything with a blender.
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