Eggplant Soup

Name: Eggplant Soup
Cuisine: Thai
Ingredients: 6 pieces eggplants; 1 cup cashews, toasted; 1 piece white onion, chopped; 10 cloves garlic, chopped; 1 tablespoon fish sauce; 0.5 cup cooking cream; 10 strips bacon, chopped; as needed Chicken stock; Pepper; to top Parsley

Serves 1

instagram.com

Eggplant Soup

instagram.com

Serves 1

Directions

1Dice the bacon.
2Render the diced bacon in a pan until crispy and golden.
3Remove the crispy bacon from the pan and set aside.
4Slice the white onion.
5Chop the garlic cloves.
6Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
7Toast the cashews in a separate pan until fragrant and lightly browned.
8Roast the eggplants over an open flame until charred.
9Place the charred eggplants in a bowl and cover with plastic wrap to steam.
10Peel off the skin from the steamed eggplants.
11Mince the peeled eggplant flesh.
12Add the minced eggplant to the pan with the sautéed onions and garlic.
13Add the toasted cashews to the pan.
14Pour chicken stock into the pan.
15Add fish sauce.
16Season with pepper.
17Bring the mixture to a simmer.
18Blend the soup mixture with an immersion blender until smooth and creamy.
19Stir in cooking cream until well combined.
20Pour the eggplant soup into a serving bowl.
21Drizzle with cooking cream.
22Garnish with fresh parsley.
23Top with the crispy bacon strips.

Ingredients

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

Eggplant Soup

Serves 1

instagram.com

Eggplant Soup

instagram.com

Serves 1

Directions

1Dice the bacon.
2Render the diced bacon in a pan until crispy and golden.
3Remove the crispy bacon from the pan and set aside.
4Slice the white onion.
5Chop the garlic cloves.
6Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
7Toast the cashews in a separate pan until fragrant and lightly browned.
8Roast the eggplants over an open flame until charred.
9Place the charred eggplants in a bowl and cover with plastic wrap to steam.
10Peel off the skin from the steamed eggplants.
11Mince the peeled eggplant flesh.
12Add the minced eggplant to the pan with the sautéed onions and garlic.
13Add the toasted cashews to the pan.
14Pour chicken stock into the pan.
15Add fish sauce.
16Season with pepper.
17Bring the mixture to a simmer.
18Blend the soup mixture with an immersion blender until smooth and creamy.
19Stir in cooking cream until well combined.
20Pour the eggplant soup into a serving bowl.
21Drizzle with cooking cream.
22Garnish with fresh parsley.
23Top with the crispy bacon strips.

Ingredients

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