http://smittenkitchen.com/2010/10/roasted-eggplant-soup/
Ok, not so shameless. I spiced with cumin, thyme, salt, pepper, a shake of crushed red pepper and a few dried chilis. I was aggressive with the cumin. After slow roasting and then simmering, the soft eggplant and tomato flavors demand heat. I don't have heavy cream so I threw in some skim milk and then some flour to thicken it. Also I don't have a blender or some magic puree stick so I just kinda smashed everything up with a wooden spoon. Closed with some crumbled goat cheese.
I thank Mr. Marty who picked out eggplant and goat cheese.
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