09 February, 2015

Eggplant Parmesan Soup | New England Soup Factory Cookbook



Eggplant Parmesan Soup ingredients (17)
Makes 8 - 10 servings
Soup
2.0 to 2.5-lbs purple eggplant (about 2 large)
3 Tbsp olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
12.0-oz (1.25 cups) canned stewed tomatoes
2 cups tomato juice
1/2 gallon (8 cups) vegetable stock
1 cup white wine
1 tsp dried oregano
1 tsp dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 Tbsp balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste

Optional garnish
Fresh basil or oregano sprigs
Shredded Parmesan cheese


Eggplant Parmesan Soup directions 
Preheat oven to 425ºF.


Roast eggplants and remove pulp
Wash the eggplants and pat dry. Using a fork, prick each eggplant in several places. Then, place them in a roasting pan or foil covered baking sheet. Roast until soft, about thirty five (35) to forty (40) minutes in the preheated oven.

Cool slightly. Over a large mixing bowl, peel away the skin and spoon the pulp into it; discard the skin. The pulp will appear mushy and wet.

Working in small batches, remove the pulp to a cutting board and chop into small pieces. Return to bowl and set aside.


Prepare other vegetables and cook soup
In a stockpot over Medium- High temperature, heat the olive oil. Sauté the garlic, onion and celery for ten (10) minutes, stirring frequently.

Add the eggplant pulp, tomatoes and the next five (5) ingredients (juice through basil). Bring to a boil. Then, reduce heat to Medium and simmer for thirty-five (35) minutes.     Back to Top

Meanwhile, use rolling pin or food processor to crush croutons into breadcrumbs; set aside.


Finish and serve
To finish the soup, add the Parmesan cheese, stirring constantly until it melts. Then, add the vinegar, salt and pepper; stir well.

Stir in the bread crumbs. Simmer over Medium heat for an additional five to seven (5 - 7) minutes. Serve warm.     Back to Top


Slightly adapts recipe from Marjorie Druker and Clara Silverstein, New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup (Nashville: Thomas Nelson, Inc., 2007), 50 - 51.


You might like:
Eggplant Parmigiana from 30-Minute Meals
Chef Tory McPhail's Roasted Eggplant and Garlic Soup
Sclafani's Stuffed Eggplant Soup
Chef Michy's Vegetable Broth


Index
eggplant
Italian / Italian-style
Soups, Gumbos and Stews > E

Page Last Updated 25 May 2015

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