Roasted Red-Pepper-and-
2 eggplants (about 2 1/2 pounds total) halved lengthwise
4 red bell peppers
1/4 cup olive oil
2 medium onions, chopped
2 cups chopped leeks, (white and pale-green parts, about 2 large)
6 garlic cloves, minced
8 1/2 cups low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
salt and pepper to taste
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
parmesan-cheese shavings to taste
Preheat oven to 450 degrees. (Or if your oven is broken, prepare a hot fire on the barbecue grill). Pierce eggplants all over with a fork. Place cut side down either on a baking sheet lined with parchment paper, or on the grill. Roast until tender, about 45 minutes in oven, 20 to 30 minutes over charcoal fire. Remove peel and discard. Cut eggplants into large pieces; set aside.
Char bell peppers over gas flame or over charcoal fire until blackened on all sides. Enclose in a paper bag 10 minutes. Peel, seed and coarsely chop peppers.
Heat oil in a large pot over medium-high heat. Add onions and leeks; saute until tender, about 5 minutes. Add garlic and stir 1 minute. Stir in eggplant, peppers, broth and tomato paste.
Bring to a boil. Reduce heat to medium and simmer uncovered until vegetables are very tender and flavors blend, about 45 minutes. Stir in basil and thyme. Cool slightly.
Working in batches, puree soup in blender or food processor until smooth. Return soup to pot. Season to taste with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.)
Transfer soup to large bowl, garish with parmesan shavings.
Makes 8 servings.
Calories 219, Fat 13 g, Carbs 22 g, Sodium 137 mg, Fiber 7 g.
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