Root Eggplant Soup Recipe
The embers eggplant soup is the perfect option for those who seek a delicious and different taste. Prepared by cooking eggplant in the embers and flavoring in a rich way, this soup offers both refreshing and nutritious options in winter. With its creamy texture and light smoky aroma, it draws attention at the table, unlike traditional soup recipes. Candidate to be a starting dinner that gives pleasure in every bite with its practical construction and deep tastes ...
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 20 Min
| Eggplant | 3 Qty |
| Butter | 2 Tbsp |
| Flour | 1.5 Tbsp |
| Milk | 1 Cup |
| Water | 5 Cup |
| Salt | 1 Tsp (large) |
| Black Pepper (Big -drawn) | 1 Tsp (large) |
| Garlic | 1 Clove |
| Dill (Finely Chopped) | 1 Pinch |
Steps:
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Roast the eggplants: Roast the eggplants thoroughly using the embers pan. This allows faster cooking of eggplants.
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Roast the flour: Melt the butter in the soup saucepan and lightly fry the flour. Mix with the whisk and be careful not to roast the flour too much.
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Prepare the eggplants: Peel the shells of roasted eggplants and chop cubes. Mix the chopped eggplants with roasted flour and add the crushed garlic.
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Add water and milk: Slowly add water to the saucepan and add the milk and mix when it starts to boil slightly.
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Complete the soup: Boil the soup another stone and add salt and pepper. If you want a smooth consistency, you can pass through the blender.
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Serve: You can serve with thinly chopped dill or thyme. Enjoy your meal!
25 Min
