Cream of Eggplant Soup with Crispy Potatoes

Have you ever seen the movie Jiro Dreams of Sushi? Those who find themselves obsessive over anything, especially food, will identify.

When I wake at 4 AM mind racing, I think about the ingredients in my fridge and potential recipes. I’m no Jiro, but it’s these few precious minutes each day when I let my mind run wild, unchecked and anything is possible. 

Perhaps one of the things keeping me up at night, is that I’ve recently left the corporate world where the salary was large but the personal satisfaction was small. Nowadays, I strive to work with ingredients I can snag for $.99 a pound and still turn out dishes that make Bello happy. Which also explains why I can recall what’s in my fridge at 4 AM from bed, hyperawareness of money!

This soup was dreamed up one morning, while laying in bed, the stream of thought something like “I barely have anything for dinner tonight… can I come up with something… let’s see, eggplant and potatoes, seriously… well actually…” 

What makes this dish blog worthy is the crispy potatoes. Combine a simple yet rich soup with a crispy substantial bite and the results were surprising. Rich, filling and completely winter comfort food worthy.

Like most soups, measurements can be blissfully glanced over here, not strictly adhered to.  

Cream of Eggplant Soup with Crispy Potatoes

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients:

  • Olive oil, salt and pepper
  • 1 Red Onion (diced)
  • 2 Garlic Cloves (diced)
  • 2 Tbsp. Each Parsley, Thyme & Rosemary (finely chopped)
  • 1/2 cup heavy cream
  • 1 Large or 2 Small Eggplants (cubed)
  • 2 Potatoes (diced)
  • 4 – 6 Cups chicken broth (start with 4 using reserve if needed)
Prep for Eggplant Soup
Prep for Eggplant Soup

Crispy Potato Directions: 

  1. Coat the potatoes well with olive oil add salt and pepper and half the thyme and rosemary, then roast at 350° till crispy. 
Crispy Potato Cubes
Crispy Potato Cubes

Soup Directions:

  1. In a large pot, simmer onions in some olive oil (2 minutes)
  2. Add garlic, chopped parsley, remaining herbs and a dash of salt and pepper
  3. As the onions sweat and the parsley softens add your eggplant and a little more olive oil if you feel it’s needed.
  4. Cook down the Eggplant till it softens.
  5. Add enough Chicken Broth to cover the eggplant completely. 

    Eggplant Soup in the making
    Adding the broth
  6. Bring to a boil, then reduce heat, cover and allow to simmer for 30 minutes. 
  7. Check and stir often, adding additional broth if needed.
  8. Turn off heat and let cool just enough to safely transfer to a blender or pulse with an immersion blender until no chucks of eggplant remain.
  9. Add 1/4 cup cream (adding more to taste)
  10. Return to simmer 10 minutes more to bring the flavors together.

Ladle soup in bowls and top with a little extra cream, crispy potatoes and parsley piled in the middle of the bowl.

That’s it – tuck in and enjoy!

Eggplant Soup with Crispy Potatoes
Eggplant Soup with Crispy Potatoes

More Cheap Eats: Cream of Mushroom and White Bean Soup, Roasted Onion, Zucchini Carpaccio, Grilled Caesar Salad, Perfecting the 7 Minute Egg

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