The weather thus far has been quite pleasant, mostly mid- to upper 60’s and occasional low 70’s during the day; chilly overnight but as of yet, no hard frost in our area.
In the woods behind our house, the leaves have been turning lovely colors.
And there are some brilliant colors along Tennant Road.
At home, cold soups have given way to hot, I’ve been cooking heartier mains, and instead of drinking this…
…I’m drinking this.
One of my favorite hot soups uses eggplant, which I adore, as the main ingredient. Easy to make and delicious!
Here’s the recipe.
1 medium-sized Eggplant
2 small Tomatoes, halved
½ a small Onion, cut into quarters
3 cloves Garlic, peeled
1 Tbsp. Olive Oil
¼ Tsp. Dried Thyme Leaves
1 cup Chicken Broth
½ cup Water
¼ cup Heavy Cream
1 oz. crumbled Goat Cheese
Salt and Pepper to taste
Turn on the broiler.
Poke holes in the eggplant with a fork (to keep it from exploding), and put it under the broiler. Turning it on all sides, broil until it’s soft. When it’s cool enough to handle, cut it open and scoop out the flesh.
Preheat oven to 400 degrees
Place the tomatoes, onion, and garlic on a baking sheet and brush with oil. Roast in the oven until very tender and brown in spots. (Note: The garlic cooks much more quickly than the tomatoes and onion, so keep an eye on it and remove it as soon as it starts to brown.) .
Place eggplant pulp, tomatoes, onion, and garlic in a large, heavy saucepan with the thyme, chicken broth, and water. Bring to a boil over medium heat. Reduce the heat and simmer for about 15 minutes.
Puree in a blender or food processor.
Return the soup to the saucepan. Over low heat stir in the cream. Bring to a simmer, thinning with more broth or water if you feel it’s too thick. Season with salt and pepper.
Ladle the soup into bowls and sprinkle with goat cheese.
Makes 2 servings