Back home and back in the kitchen! 'Tis the season for fresh vegetables. Nothing says Farmer's Market to me like a big pot of soup filling the kitchen with the earthy scents of summer.
Roasted Eggplant Soup, adapted from Homemade Soups by Sunset Books
1 large eggplant
1 small onion
3 cups water
3 cubes chicken stock
2 tbs lemon
salt and pepper
1 tbs chipotle sauce
1. Place eggplant and unpeeled onion in a brownie sized baking pan. Bake in a 400F oven until vegetables are very tender (about 75 minutes). Let cool, then peel.
2. Blend vegetables, a portion at a time, in a food processor or blender until smooth. Transfer vegetable mixture to a 2 to 3-quart pan and blend in stock. Bring to boil over high heat; add lemon juice, chipotle sauce and season to taste with salt and pepper.
3. Garnish with chipotle sauce.
4. Yields 10, 0 point servings
Roasted Eggplant Soup, adapted from Homemade Soups by Sunset Books
1 large eggplant
1 small onion
3 cups water
3 cubes chicken stock
2 tbs lemon
salt and pepper
1 tbs chipotle sauce
1. Place eggplant and unpeeled onion in a brownie sized baking pan. Bake in a 400F oven until vegetables are very tender (about 75 minutes). Let cool, then peel.
2. Blend vegetables, a portion at a time, in a food processor or blender until smooth. Transfer vegetable mixture to a 2 to 3-quart pan and blend in stock. Bring to boil over high heat; add lemon juice, chipotle sauce and season to taste with salt and pepper.
3. Garnish with chipotle sauce.
4. Yields 10, 0 point servings
