in Soup Recipes

Eggplant and apple soup

updated

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Ingredients for 4 servings:

  • 1 large eggplant(s)
  • 3 apples
  • ½ m.-sized onion(s)
  • 1 spring onion(s)
  • 1 garlic clove(s)
  • 1 tbsp butter
  • ¼ tsp curry
  • some chili flakes
  • some thyme
  • salt and pepper
  • 1 tbsp honey
  • ½ liter vegetable broth
  • 100 ml crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onions and garlic. Finely dice both and sauté in 1 tablespoon of butter. Dice the eggplant, peel, core, and dice the apples. Add both and season with thyme, curry powder, chili flakes, salt, and pepper. Pour in the vegetable stock and simmer uncovered for about 10 minutes. Then puree everything. Now add the crème fraîche and honey and bring back to a boil briefly. Season again to taste. Serve the soup on a plate and garnish with honey and thyme. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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