Recipe for a fragrant and very delicate cream soup with eggplant. One of the most delicious, beautiful and sophisticated French cream soup recipes.
It is necessary
- - 6 eggplants;
- - 3 carrots;
- - 3 peeled tomatoes;
- - 2 white onions;
- - 2 bay leaves;
- - a sprig of cumin;
- - half a glass of white wine;
- - 500 ml of cream;
- - 500 ml of milk;
- - olive oil;
- - 4-5 cloves of garlic.
Instructions
Step 1
Peel the eggplants and bake in the oven. Alternatively, the eggplants can be sautéed in oil until tender.
Step 2
Heat oil in a deep saucepan, add diced onions and carrots. Simmer for 10 minutes, add wine and evaporate.
Then throw chopped eggplants, tomatoes and garlic into a saucepan, pour milk and cream. Bring to a boil, reduce heat and simmer for about an hour. Do not boil too much.
Step 3
Ten minutes before the end of cooking, add bay leaf, caraway seeds, salt and pepper.
Remove the bay leaf and pour the soup into a blender, chop until smooth and strain.
Sprinkle with grated cheese before serving.
