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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Roasted Eggplant Soup

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Medium

Ingredients

1-1/4 pounds eggplant
2 Tablespoons olive oil
3/4 cup onions, chopped
1/4 cup shallots, minced
2 garlic cloves
3 cups gf chicken broth
*Two pieces about 1/8 cup of parmigiano- reggiano cheese rind
2 teaspoons fresh oregano, chopped
1/2 teaspoon fresh thyme, minced
1/8 teaspoon cinnamon
Salt and pepper to taste

For poblano cream sauce:
2 Tablespoons olive oil
1 poblano chile, chopped
3/4 cup onion, chopped
4 cloves garlic, minced
3/4 cup cilantro, chopped
1/4 cup whipping cream
1/2 cup creme fraiche, or gf sour cream
Salt and pepper to taste

Directions

Heat oven to broil.

Slice ends off eggplant and prick all over with a fork. Place on a baking sheet and under broiler; broil all sides until entirely charred. Remove from oven to a bowl and let cool. Remove charred skin and scoop out pulp. You will need about 1-1/2 cups. *Use the juice from the bowl as well.

Heat oil in a large heavy saucepan over medium-low heat. Add onions and shallots and saute until soft. Add garlic and saute another minute. Add eggplant pulp juice; saute until thickened, about 10 minutes. Add broth, cheese, oregano, thyme, and cinnamon. Salt and pepper to taste. Simmer for 30 minutes.

For sauce:
Heat oil in a heavy saucepan over medium heat. Add chile and onion; saute until onion is just translucent. Add garlic and saute for 1 more minute. Add remaining ingredients and simmer for 2 minutes until sauce is blended and slightly thickened. Season with salt and pepper.

Transfer sauce to a food processor and process until smooth.

Let soup cool slightly and transfer to a food processor in batches. Process until pureed.

Return to pan and re-warm. Ladle hot soup into bowls and swirl in poblano cream sauce for garnish.

Tips

Parmigiano-Reggiano is the only ’true’ parmesan cheese. This expensive luxury is well worth the cost. Save your rinds for use in soups, as in this velvety Roasted Eggplant Soup.

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