Description
Once in France, and more specifically, in the town of Limoges, in a poor family of a tailor was born the sixth child. In a few years this boy became a world famous artist, known to us as Pierre-Auguste Renoir. On one of his paintings "still life with South fruits" Renoir, among other fruits and vegetables, depicted such familiar eggplant. Yes, this vegetable has earned a special honor in French gastronomy, and especially in the cuisine of Provence. One of the most delicious dishes of eggplant is a cream soup, special taste which give the grasses of the region, cream, and roasted garlic.
Ingredients
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Eggplant
300 g
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Tomato
1 piece
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Onion
1 piece
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Garlic
4 tooth
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Broth
300 ml
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Cream
150 ml
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Cream cheese
30 g
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Seasoning
1 tsp
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Peppers red hot chilli
-
Salt
-
Olive oil
3 Tbsp
Cooking
Here are the vegetables that will form the basis of soup: tomato, eggplant, onion and garlic. Simply nowhere, but they "sing" in the finished dish! I had a mini-eggplants (average 50 g each), but you can take absolutely any.
Eggplant peel, cut in small pieces (slices or cubes) and leave in salted water for 15 minutes. This will help to remove excess bitterness. To be honest, I often skip this step, as the bitter taste in eggplants never felt. But now we are going to do everything in the recipe.
Pour boiling water tomatoes, remove the thin skin and cut tomato into 4 pieces. Peel the garlic and put together with the slices of tomato in a "basket" of foil. Preheat the oven to 200 degrees and set to bake for 20 minutes. This is very important, because it is roasted garlic and tomato will give our soup a very special flavor.
Finely chopped onion fry in olive oil until Golden brown. You will need a fairly deep pan because then we add to the onions some more ingredients.
Take out of salt water eggplant, a little squeeze and add to obzharivayutsya to the onions.
There also pour the Cup of vegetable broth.
Sprinkle with herbs of Provence, bring to a boil, then diminish the fire and leave to stew under the lid for about 10 minutes.
We often find in recipes spice "Herbs of Provence". It has ceased to be mysterious, I'll tell you what it is, and You, if necessary, will be able to make it yourself. Only 5 ingredients: thyme (thyme), savory, marjoram, oregano and rosemary.
Take out of the oven the tomatoes with garlic, eggplant and remove from heat. Now all the vegetables should be mixed in a blender, which we do, sprinkled with hot red pepper.
To the resulting vegetable puree, add the soft cheese...
... and hot cream. Add salt to taste.
Again, mix in a blender until smooth. The soup is ready!
Pour into a tureen and serve. No additional refills of this soup does not require, it is absolutely self-sufficient.
With this dish you will be transported into the warm atmosphere of Provence with its houses, covered with ivy, the warm sun and the chirping of cicadas. Have a nice lunch in good company!
очень вкусный суп.спасибо
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