Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Of soup and love, the first is best." -Spanish Proverb
The refrigerator light goes on...
There’s no take home message here. This is, quite simply, my favorite soup. I love everything about it – the roasted flavor, the creaminess, the garlic....
Choosing Eggplant
Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.
Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.
Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.
Place vegetables in a large roasting pan. Spray lightly with olive oil. Roast until tender and brown in spots (about 45 minutes).
Remove the vegetables from oven and let cool for about ten minutes. Scoop the eggplant from its skin into medium stock-pot (discard skin). Add the roasted vegetables, thyme, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken stock and bring to boil.
Reduce heat to medium-low and simmer until vegetables are tender (about 45 minutes). Cool slightly.
Puree with a stick blender the vegetables and salt until smooth (or in multiple batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and serve.
Nutrition Facts
Serving size = 2 cups
Servings = 6
Amount Per Serving
Calories 108
Calories from Fat 11
% Daily Value
Total Fat 1g
2%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 3mg
1%
Sodium 418mg
17%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
18%
Sugars 6g
Protein 5g
Vitamin A 16%
Vitamin C 20%
Calcium 10%
Iron 7%
Vitamin K 10 mcg
Potassium 602 mg
Magnesium 39 mg
Dr. Gourmet Healthy Recipes : Soup : Roasted Eggplant Soup
