Creamy eggplant soup with cheese

 Ingredients (6 servings)

800 g eggplants
400 g potatoes
200 g onion
2 small cloves of garlic
200 ml single cream
100 g aged cheese, grated
750 ml homemade broth
Salt, black pepper and nutmeg to taste
Extra virgin olive oil
Croutons (optional)
First all prepare the eggplants.
Peel the skin from the flesh,  eggplants can taste bitter but salting them you’ll remove the juices that make it bitter.  So dice the peeled eggplants and put in a large bowl with salty water, around 30 minutes at least. 
Chop the onion and garlic, and peel potatoes.
Cut potatoes into chunks. Set aside.
Drain  the eggplant thoroughly and dry well with kitchen towel.
In a pot, add a good splash of extra virgin olive oil, stir fry onion and garlic and when they start to brown add the eggplant, salt and pepper and stir well.
When the eggplant is done pour out the homemade broth.

Then add the potatoes and let it simmer covered until potatoes are done (about twenty minutes or so).
Pour the cream; add a little nutmeg and salt to taste if necessary.
Remove from the heat and add the grated aged cheese (set aside a little for decorating the dishes), stir to melt the cheese.
Blend the cream until is soft.
If the cream becomes too thick you can add a little of water or more broth if you have.
Serve decorated with grated old cheese on top and some croutons. And enjoy!

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