Eggplant Soup

Serves 1
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Directions

  1. 1Dice the bacon.
  2. 2Dice the bacon.
  3. 3Dice the bacon.
  4. 4Render the diced bacon in a pan until crispy and golden.
  5. 5Render the diced bacon in a pan until crispy and golden.
  6. 6Render the diced bacon in a pan until crispy and golden.
  7. 7Remove the crispy bacon from the pan and set aside.
  8. 8Remove the crispy bacon from the pan and set aside.
  9. 9Remove the crispy bacon from the pan and set aside.
  10. 10Slice the white onion.
  11. 11Slice the white onion.
  12. 12Slice the white onion.
  13. 13Chop the garlic cloves.
  14. 14Chop the garlic cloves.
  15. 15Chop the garlic cloves.
  16. 16Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
  17. 17Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
  18. 18Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
  19. 19Toast the cashews in a separate pan until fragrant and lightly browned.
  20. 20Toast the cashews in a separate pan until fragrant and lightly browned.
  21. 21Toast the cashews in a separate pan until fragrant and lightly browned.
  22. 22Roast the eggplants over an open flame until charred.
  23. 23Roast the eggplants over an open flame until charred.
  24. 24Roast the eggplants over an open flame until charred.
  25. 25Place the charred eggplants in a bowl and cover with plastic wrap to steam.
  26. 26Place the charred eggplants in a bowl and cover with plastic wrap to steam.
  27. 27Place the charred eggplants in a bowl and cover with plastic wrap to steam.
  28. 28Peel off the skin from the steamed eggplants.
  29. 29Peel off the skin from the steamed eggplants.
  30. 30Peel off the skin from the steamed eggplants.
  31. 31Mince the peeled eggplant flesh.
  32. 32Mince the peeled eggplant flesh.
  33. 33Mince the peeled eggplant flesh.
  34. 34Add the minced eggplant to the pan with the sautéed onions and garlic.
  35. 35Add the minced eggplant to the pan with the sautéed onions and garlic.
  36. 36Add the minced eggplant to the pan with the sautéed onions and garlic.
  37. 37Add the toasted cashews to the pan.
  38. 38Add the toasted cashews to the pan.
  39. 39Add the toasted cashews to the pan.
  40. 40Pour chicken stock into the pan.
  41. 41Pour chicken stock into the pan.
  42. 42Pour chicken stock into the pan.
  43. 43Add fish sauce.
  44. 44Add fish sauce.
  45. 45Add fish sauce.
  46. 46Season with pepper.
  47. 47Season with pepper.
  48. 48Season with pepper.
  49. 49Bring the mixture to a simmer.
  50. 50Bring the mixture to a simmer.
  51. 51Bring the mixture to a simmer.
  52. 52Blend the soup mixture with an immersion blender until smooth and creamy.
  53. 53Blend the soup mixture with an immersion blender until smooth and creamy.
  54. 54Blend the soup mixture with an immersion blender until smooth and creamy.
  55. 55Stir in cooking cream until well combined.
  56. 56Stir in cooking cream until well combined.
  57. 57Stir in cooking cream until well combined.
  58. 58Pour the eggplant soup into a serving bowl.
  59. 59Pour the eggplant soup into a serving bowl.
  60. 60Pour the eggplant soup into a serving bowl.
  61. 61Drizzle with cooking cream.
  62. 62Drizzle with cooking cream.
  63. 63Drizzle with cooking cream.
  64. 64Garnish with fresh parsley.
  65. 65Garnish with fresh parsley.
  66. 66Garnish with fresh parsley.
  67. 67Top with the crispy bacon strips.
  68. 68Top with the crispy bacon strips.
  69. 69Top with the crispy bacon strips.

Ingredients

  • 6 pieces eggplants
  • 6 pieces eggplants
  • 6 pieces eggplants
  • 1 cup cashews, toasted
  • 1 cup cashews, toasted
  • 1 cup cashews, toasted
  • 1 piece white onion, chopped
  • 1 piece white onion, chopped
  • 1 piece white onion, chopped
  • 10 cloves garlic, chopped
  • 10 cloves garlic, chopped
  • 10 cloves garlic, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 0.5 cup cooking cream
  • 0.5 cup cooking cream
  • 0.5 cup cooking cream
  • 10 strips bacon, chopped
  • 10 strips bacon, chopped
  • 10 strips bacon, chopped
  • as needed Chicken stock
  • as needed Chicken stock
  • as needed Chicken stock
  • Pepper
  • Pepper
  • Pepper
  • to top Parsley
  • to top Parsley
  • to top Parsley

Equipment

pancutting boardknifestrainerbowltongsplastic wrapblenderladlewooden spoon

Tips

  • Roast eggplants over an open flame until charred, then steam to easily peel off the skin.
  • Toast cashews until fragrant and lightly browned for best flavor.