Eggplant Soup
Serves 1
Directions
- 1Pour the eggplant soup into a bowl.
- 2Drizzle cream over the soup.
- 3Garnish with fresh parsley.
- 4Add crispy bacon on top.
- 5Unpack the bacon.
- 6Cut the bacon into small cubes.
- 7Place the bacon in a hot pan.
- 8Cook the bacon until crispy.
- 9Remove the crispy bacon from the pan and set aside.
- 10Slice the white onion.
- 11Mince the garlic cloves.
- 12Add the sliced onion and minced garlic to the pan with the bacon fat.
- 13Toast the cashews in a separate pan until fragrant and lightly browned.
- 14Roast the eggplants over an open flame until charred.
- 15Place the charred eggplants in a bowl.
- 16Cover the bowl with plastic wrap and let the eggplants steam.
- 17Remove the steamed eggplants from the bowl.
- 18Mince the eggplant flesh.
- 19Add the minced eggplant to the pan with sautéed onions and garlic.
- 20Add the toasted cashews to the pan.
- 21Pour in chicken stock.
- 22Season with fish sauce and pepper.
- 23Simmer the mixture.
- 24Blend the soup mixture until smooth using an immersion blender.
- 25Stir in cream into the soup.
- 26Mix until well combined.
- 27Serve the eggplant soup in a bowl.
- 28Drizzle with cream.
- 29Add fresh parsley.
- 30Top with crispy bacon strips.
Ingredients
- 6 pieces eggplants
- 1 cup cashews, toasted
- 1 white onion, chopped
- 10 cloves garlic, chopped
- 1 tbsp fish sauce
- 0.5 cup cooking cream
- 10 strips bacon, chopped
- chicken stock
- pepper
- parsley
Equipment
bowlladlepanstrainerchopping boardknifetongsblenderwooden spoon