This recipe uses the vegetable instead of a roux to thicken the soup. It's also healthier to roast or saute the vegetables in olive oil instead of butter. The recipe is from Chef Tory McPhail, Executive Chef of Commander’s Palace Restaurant in New Orleans.
Chef Tory McPhail's Roasted Eggplant and Garlic Soup ingredients
Makes 18 servings1.5 large eggplants, peeled and cut into 1-inch cubes
1 medium head garlic, peeled and chopped fine
1 large white onion, diced
1/4 cup (2-ozs. US) olive oil
1 tsp kosher salt
Ground black pepper, to taste
1 tsp curry powder
1- quart (32-ozs. US) chicken stock
1/2 Tbsp Louisiana-style hot sauce
1/8 cup chopped fresh basil
Combine eggplant, garlic, onion, olive oil, salt, pepper, and curry in a mixing bowl. Toss together to fully combine ingredients.
Place ingredients onto a baking pan and roast twenty (20) minutes at 325ºF.
Remove ingredients from the oven when done and place into a large soup pot. Cover with chicken stock; bring to a simmer and cook for an additional ten (10) minutes.