Eggplants with fleshy pulp and unique flavor are loved by many. Dishes from them are nourishing, but not high-calorie. Most often, these vegetables are used to prepare side dishes and main dishes, but this is not the only way to use them in cooking. Delicious, fragrant, thick turns eggplant soup. His recipe will appeal not only to gourmets, but also to people on a diet.
Cooking Features
The general principles of cooking eggplant cream soup remain the same as cooking similar first courses from other vegetables. However, the technology of cooking eggplant soup has specific features.
- Eggplants contain a harmful substance that gives them bitterness. To get rid of it, vegetables are soaked in saline. To prepare it, 10-20 g of salt is taken per liter of water. In salt water, eggplants, cut into large or small pieces, hold for 20-30 minutes. After that, they are thoroughly washed to remove excess salt, and dried with napkins.
- Eggplants are fried or baked before adding to soup. Baking allows you to make a dietary meal, to preserve all the beneficial properties of eggplant.
- When cooking cream soups, the vegetables that make up the dish are usually ground by a blender. You can do this when cooking eggplant puree soup, but a more delicate texture allows you to get the vegetables rubbed through a sieve. In this case, the mesh will not miss the rough skin of eggplants and tomatoes. If you do not plan to chop vegetables through a sieve, they will have to be cleaned before adding to the soup.
- To give the soup a delicate creamy taste, you can add milk, cream, chopped cheese to it. These foods are most often added last, when the vegetables are already mashed. After the introduction of these ingredients, the soup must be boiled and boiled for 1-2 minutes. If this is not done, it will quickly deteriorate.
Eggplant puree soup is well served with croutons. Do not overdo it sprinkle it with fresh herbs. Having filled a dish with sour cream, you will make it even more tender and nourishing.
Eggplant soup with garlic
Composition:
- eggplants - 0, 6 kg;
- onions - 100 g;
- garlic - 4 cloves;
- thyme - 2-3 twigs;
- balsamic vinegar - 20 ml;
- water or broth - 0, 5 l;
- olive oil - 80 ml;
- salt, spices - to taste.
Method of preparation:
- Peel the eggplants, slice them with washers about 1 cm thick or less. Salted them, leave for 10-15 minutes.
- Peel the garlic, cut into plates.
- Free the onions from the husk, finely chop.
- Rinse the eggplants under cool water. Fry them in vegetable oil, using about half of this product.
- Add balsamic vinegar and thyme sprigs. Sweat the eggplants on low heat under the lid for 5 minutes.
- Put it in the pan.
- Heat the remaining oil in a clean skillet.
- Put the onion and garlic in it, fry the vegetables for 5-7 minutes, transfer them to the eggplants.
- Fill the vegetables with water or broth.
- Bringing to a boil, boil the soup for 15–20 minutes.
- Grind the contents of the pan using a blender.
- Salt, season the soup, boil it for 2 minutes.
When serving to the table, the soup can be filled with sour cream or mayonnaise, add garlic croutons or fresh greens.
Eggplant Cream Soup with Vegetables
Composition:
- eggplants - 0, 4 kg;
- potatoes - 0, 3 kg;
- carrots - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- onions - 100 g;
- celery root - 70 g;
- garlic - 2 cloves;
- lemon juice - 20 ml;
- bay leaf - 1 pc .;
- turmeric - a pinch;
- salt, pepper - to taste;
- water or broth - 1, 5 l;
- vegetable oil - 20 ml;
- fresh greens - to taste.
Method of preparation:
- Peel the eggplants, cut them into large cubes, dip them in salted water for 20 minutes. Rinse, dry with a towel.
- Peel the carrots and celery root, cut them into cubes of 7-8 mm.
- Pepper seeds, remove the stalk, cut into small squares flesh.
- Cut the garlic cloves into 3-4 pieces.
- Peel onions, cut into small cubes.
- In the baking dish, lay the foil, put the pieces of vegetables in it.
- Mix lemon juice and butter, sprinkle the vegetables with the resulting mixture.
- Heat the oven to 200 degrees, put an eggplant in it.
- Bake for 30 minutes.
- Peel potatoes, cut into cubes and a half centimeters.
- Boil water or broth, put bay leaves, salt and spices in a saucepan, put potatoes in boiling broth.
- Boil until potatoes are tender.
- Add baked vegetables, continue cooking for 10 minutes.
- Grind the contents of the pan using an immersion blender by removing the bay leaf from the pan.
- Add chopped greens, bring to a boil.
- Cook for 5 minutes, remove the pan from the heat.
At the last stage, 100 g of crushed grated processed cheese or 50 g of butter can be added to the soup. Then the taste of the soup will be more tender and soft.
Eggplant Cream Soup and Cream Cheese
Composition:
- eggplants - 0, 4 kg;
- tomato - 150 g;
- leek - 100 g;
- garlic - 1 clove;
- water or broth - 0, 6 l;
- olive oil - 20 ml;
- butter - 40 g;
- Provencal herbs, nutmeg, salt, spices - to taste.
Method of preparation:
- Cut the eggplants in half lengthwise, sprinkle with salt.
- After 20 minutes, rinse, dry, sprinkle with olive oil, wrap in foil and send for 30-40 minutes in a preheated 200 degree oven.
- Cut garlic and onion into pieces of any shape, fry for 5 minutes in melted butter.
- Cut the tomato and dip it in boiling water for 2 minutes, then transfer it to a bowl of cold water. Peel, dice.
- Add tomato cubes to onions and garlic, stew vegetables for 5 minutes.
- Fill with water or broth, cook for 5-10 minutes after boiling.
- Unfold the baked eggplants, remove the pulp with a spoon.
- Add eggplant pulp to soup, cook for 5 minutes.
- Using a blender, chop the contents of the pan.
- Add salt, spices and spices.
- Cut the cheese into small pieces.
- Bring the soup to a boil, add the cheese. When it is completely melted, remove the pan from the heat.
A dish made according to this recipe refers to French cuisine. Serve it with wheat croutons.
Dietary eggplant puree soup
Composition:
- eggplants - 0, 3 kg;
- tomato - 150 g;
- onions - 100 g;
- garlic - 1 clove;
- water - 0, 3 l;
- milk - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Chop vegetables, put in a baking dish. Pre-soak the eggplant in saline, rinse and dry with a kitchen towel.
- Put the form with the vegetables in the oven and bake them for 30 minutes.
- Put the vegetables in the pan, cover with water.
- After the contents of the pot boil, boil the soup for 10 minutes.
- Wipe the vegetable mass through a sieve, return it to the vegetable broth.
- Add salt, spices and milk.
- Bring the soup to a boil again, cook for 5 minutes and serve.
If the milk in this recipe is replaced with cream, the soup will turn out to be even tastier, but more nutritious.
Eggplant cream soup has a delicate texture, soft, but at the same time savory taste. It is nourishing, but useful. Some of the variations of this dish are suitable for diet food.
