It turns out that eggplant can be used to make not only caviar, but also the most delicate puree soup. It is very satisfying, healthy, delicious and vegetarian.
It is necessary
- - 4 eggplants
- - 1 onion
- - 1 carrot
- - 1 red bell pepper
- - 2 tomatoes
- - 150 g peanuts
- - 150 ml heavy cream
- - 3 cloves of garlic
- - 2 tbsp. l. olive oil
- - 1 tbsp. l. ground paprika
- - 1/2 baguette
- - salt to taste
- - parsley for decoration
Instructions
Step 1
Rinse eggplants, bell peppers and tomatoes under running water and dry. Cut the eggplants in half, brush thoroughly with olive oil and place on a heat-resistant baking sheet with whole tomatoes and peppers. Bake in the oven at 180 C for 15 minutes. Allow vegetables to cool, then peel and cut into large cubes.
Step 2
Put a pot of water (about 2 liters) on the fire. Peel carrots and onions, rinse under cold running water and dry. Cut the carrots into strips and finely dice the onion. Peel the garlic and grate on a fine grater or squeeze through a press. Put the pan on the fire, pour cream into it, add carrots, onions and garlic. Simmer for 5-7 minutes, then pour everything into boiling water and cook for about 10 minutes.
Step 3
Then add chopped baked vegetables, paprika to the soup and salt to taste. Simmer, covered, for 10 minutes. During this time, lightly fry the peanuts in a frying pan without oil. Pour the finished soup into a blender, add the peanuts there and beat until smooth. Cut the baguette into slices and dry in the oven or frying pan without oil.
Step 4
Pour the soup into deep bowls and serve garnished with parsley and a dried baguette. If you like it spicier, add a pinch of ground chili to the puree soup. Also, a few drops of truffle oil will add spice.
