Eggplant Cream Soup with Shrimp
Soups • Mediterranean
Description
You can also use meat broth, but this way the soup is healthier for the stomach.
Ingredients
- Eggplants 4 pieces
- Courgette 2 pieces
- Cream 22% 10 oz
- Garlic 5 cloves
- Fresh basil leaves to taste
- Salt to taste
- White Pepper (whole) to taste
- Nutmeg to taste
- Shrimp 0 oz
- Tomatoes 2 pieces
Step-by-Step Guide
Step 1
Wash the shrimp, preferably fresh, and place them in water with their shells on, adding approximately one liter, depending on the amount of shrimp. Add about 0.5 teaspoons of salt. I made the broth from 10 large shrimp, but if possible, it's better to use more.
Step 2
While the broth is cooking (be careful not to overcook the shrimp, or they will become rubbery), peel the eggplants and zucchini, cutting them into small pieces, and place them in a large pot. Once the broth is ready, pour it over the eggplants, add another 0.5 teaspoons of salt, and let it cook covered. Be sure to stir a couple of times so everything cooks evenly.
Step 3
Preheat the oven to 390°F. Blanch the tomatoes and peel them. It's important that the tomatoes are ripe and not sour. The tastier the tomatoes, the better the soup will be. If you don't have good tomatoes, it's better to use canned peeled tomatoes. I buy Spanish ones.
Step 4
Peel the garlic. If the cloves are large, cut them in half or even smaller.
Step 5
In an open baking dish (you can even use a baking sheet), place the tomatoes and garlic cloves. Leave them to bake for 15–20 minutes.
Step 6
When the eggplants are cooked, drain the broth into a separate pot. Add the tomatoes and garlic to the eggplants and puree everything with a blender. Pour in the cream, blend again, and add broth to achieve the desired consistency.
Step 7
Season with pepper and salt if needed, add nutmeg and basil. Clean the shrimp, if desired, especially if there are only a few, cut them into pieces, and add them to the soup.
Step 8
It tastes best with white toast!
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