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Creamy Eggplant And Roasted Garlic Potato Soup

A home-style Creamy Eggplant And Roasted Garlic Potato Soup made with Unsalted Butter, Olive Oil, Garlic, Onion, and Jalapeno Pepper Rings. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1 tsp
• 1
• 1/4
• 3
• 1
• 15 oz
• 15 oz
• 1 pinch
• 2 pinch
• 1/2 tsp

Method (preview)

1. 1

   Trim the ends from the eggplant and halve lengthwise.

2. 2

   Lightly coat the cut sides with olive oil spray.

3. 3

   Place cut side down on a microwave-proof dish.

4. 4

   Set aside to cool.

5. 5

   Scrap eggplant from skins.

6. 6

   Chop the pulp.

7. 7

   Set pulp and skins aside.

8. 8

   Heat a nonstick saucepan; add the butter and swirl to melt.

9. 9

   Add the oil.

10. 10

    Saute the garlic, onion, chile and celery with a pinch each of salt and pepper.

11. 11

    When lightly browned, add the broth and water.

12. 12

    Add the eggplant chunks and peel.

13. 13

    Reduce heat to medium and bring just to a boil (within 3-4 minutes).

14. 14

    Reduce heat to the lowest setting, cover, ajar.

15. 15

    Simmer for 30 minutes.

16. 16

    Remove the eggplant peel and drain, returning the liquid and pulp to the pan.

17. 17

    Remove the chile rings (optional). Puree until smooth.

18. 18

    Add the remaining ingredients (potatoes thru curry powder). Puree. Gently heat the soup; adjust salt and pepper, to taste. Serve with warm herbed croutons.

19. 19

    To me - this is soup nectar:-)