Roasted Red Pepper And Eggplant Soup

Recipe Ingredients

2		Eggplants - (abt 2 1/2 lbs total) - halved
4		Red bell peppers - (abt 22 oz)
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - chopped (medium)
1 cup	237ml	Leek, white and pale green parts - halved lengthwise, (medium)
		Thinly sliced crosswise - (abt 2 cups)
6		Garlic cloves - minced (large)
8 1/2 cups	2014ml	Chicken stock
		= (or canned low-salt chicken broth)
3 tablespoons	45ml	Tomato paste
1/4 cup	36g / 1.3oz	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Unsalted butter
1 1/2 tablespoons	22ml	Fresh lemon juice
		Parmesan cheese shavings

Recipe Instructions

Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut-side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.

Heat oil in large pot over medium-high heat. Add onions and leek and saute until tender, about 5 minutes. Add garlic; saute 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

This recipe yields 8 servings.

Source:
Bon Appetit, March 2001

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