Smoked Eggplant Soup with Red Pepper Cream

Methods/Steps

1. Preheat the broiler.  Place the eggplants on a baking sheet and position them in the oven about 4 inches from the heating element.  Broil the, turning them with tongs, until the skin is blackened and blistered, about 10-15 minutes total time. (The eggplants may also be blackened on a grill.)

2. Turn off the broiler and set the oven to 350 degrees. Leave the eggplants on the baking sheet and bake until they can be easily skewered, 10-30 minutes (time varies with the size of the eggplants). Cool. Remove and discard the skin and the stems and reserve the pulp.

3. In a soup pot, heat the olive oil over medium heat. Add the onions and sauté over low heat until they are soft, about 5 minutes. Add the garlic and cook for another minute. Add the eggplant and sauté for 15 minutes. Add the diluted Veggie-Stock Gold®, bring to a simmer and cook for 30 minutes.

4. Purée the soup in batches with a blender and return to the pot over low heat.  Season with lemon juice, salt, and pepper. If the soup is too thick, thin it with additional stock or water.

5. Purée the red pepper in a food processor or blender to make a very smooth paste. Whip the cream in a small bowl with a whisk until soft peaks form. Add the roasted pepper purée and a pinch of cayenne. Season with salt and pepper.

6. Ladle the soup into bowls. Garnish with the red pepper cream and a few leaves of parsley.