French Ratatouille Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Zucchini - chopped (medium)
1 teaspoon	5ml	Eggplant - chopped (abt a cup) (small)
1		Yellow bell pepper - chopped
		(you can substitute green or red)
2 lbs	908g / 32oz	Fresh or canned tomatoes - peeled, chopped
2 tablespoons	30ml	Finely-sliced fresh basil
1 teaspoon	5ml	Minced fresh thyme
		(or 1/4 tspn dried thyme)
2 cups	474ml	Vegetable or chicken stock
1		Cayenne pepper
1 teaspoon	5ml	Salt - (ideally, sea salt,
		That great sel de mer from France)
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Garnish
		Balsamico vinegar
		Fresh basil shreds

Recipe Instructions

In a large saucepan or Dutch oven, saute the onion and garlic in the oil for about 3 minutes over medium heat, then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes.

Cut in the tomatoes with their juice and stir. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.

If you are going to serve the soup hot and chunky, ladle it into bowls immediately. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.

If you'd like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately -- or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamico and fresh basil shreds.

The soup is also good as a chunky cold soup -- it's nicely substantial for a refreshing summer lunch.

Serve to 4 to 6 people, depending on whether it's to be a meal or a hearty first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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