Eggplant cream-soup Renoir is a French cuisine dish. The baked garlic gives the soup an extraordinary flavor. There are many eggplant dishes, but the cream soup is one of the most delicious.
It is necessary
- - 300 ml vegetable broth
- - 1 tomato
- - 1 onion
- - 4 cloves of garlic
- - 150 ml cream
- - 300 g eggplant
- - 30 g soft cheese
- - salt to taste
- - 3 tbsp. vegetable oil
Instructions
Step 1
First, wash the eggplants, peel and cut them into cubes, and leave them in salted water for 15-20 minutes.
Step 2
Pour boiling water over the tomatoes, then peel them and cut into 4 pieces. Chop the garlic.
Step 3
Put in foil and place in oven, preheated to 180 degrees, and bake for 20-25 minutes.
Step 4
Chop the onion finely and fry it in vegetable oil until golden brown. Remove the eggplants from the water and add them to the onions and sauté. Add a glass of vegetable stock.
Step 5
Bring to a boil, then reduce heat to low and simmer for another 7-10 minutes.
Step 6
Remove the tomatoes and garlic from the oven and remove the eggplant from the heat.
Step 7
Combine all vegetables in a blender. Grind until puree. Add hot cream, soft cheese and salt to taste. And again, mix everything in a blender until smooth.
Step 8
Pour crème fraîche on plates and serve.
