Roasted Garlic and Eggplant Soup

This soup has a smooth texture and a light taste; it’s well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic…

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Step: 2

Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.

Step: 3

Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.

Step: 4

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.

Step: 5

Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

Per Serving: 108 calories; protein 2.9g; carbohydrates 11.6g; fat 6.5g; cholesterol 14mg; sodium 119.1mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.