It is officially Spring but apparently, nadie le ha dicho al tiempo que! Hace frío! Seguro, ha habido un par de días de clima cálido y cielos soleados, pero luego de que se enfríe de nuevo. De hecho, la previsión del tiempo dice nieve para esta noche y mañana!!
So even though my thoughts have turned to lighter dishes for Spring, my body is begging for more of the warm and hearty recipes that fed it all winter. Por supuesto, soup is good all year round and that makes it a go-to no matter what the weather. It’s warming when it’s colder outside, it makes a great light dinner when the weather is warmer and it’s easy. Easy is always good.
Whenever I have an eggplant, I have to decide: patatas fritas de berenjena? eggplant parm? grilled eggplant? eggplant burger? albóndigas de berenjena? There are so many choices!! Esta vez, I made an eggplant soup!
This soup, my Italian Roasted Eggplant Bisque, is easy and comforting but also a little bit different and exotic. The flavor is rich with the roasted eggplant and tomatoes and warmed by the herbs and spices of garlic, comino, y hojuelas de pimienta roja. Oregano, thyme and basil give it a fresh taste and Italian aroma that is perfect for Spring.
The soup is made into a bisque by adding just 1/4 cup of non-dairy milk or cream. So Delicious Culinary Lite Coconut Milk would be my choice here.
My Italian Roasted Eggplant Bisque would be the perfect soup to serve your friends and family for Easter or Passover dinner. It’s light enough to be a starter course, creative enough to make a good impression on your guests and delicious enough to become a new favorite of yours and theirs. Disfrutar!
Italiano berenjena asada Bisque
GF, SF if using soy-free milk and grated parmesan
1 berenjena grande, cut in half
2 tomates grandes, cut in half
6 dientes de ajo
2 Tbs. aceite de oliva
1 cebolla, chopped
1 tsp. tomillo seco
1 tsp. comino molido
1 tsp. orégano seco
1 tsp. albahaca seca
Una pizca de hojuelas de pimiento rojo
4 tazas de caldo de vegetales con bajo contenido de sodio
¼ cup non-dairy milk or cream
Sal Kosher y pimienta al gusto
Queso parmesano rallado vegano, for garnish
Albahaca fresca, diced tomato, for garnish
Precaliente el horno a 425 grados. En una bandeja para hornear grande, place the eggplant halves, the tomato halves and the garlic cloves. Brush the eggplant and tomatoes with oil. Roast the veggies for 45 minutos a una hora, until the veggies get soft and browned. Make sure to check on the garlic cloves from time to time so they don’t burn. Remove the veggies from the oven and let cool until you can handle them.
En una olla grande, calor 1 Tbs. of oil over medium high heat. Agregue la cebolla y cocine por 5 minutes until it softens and starts to brown. Scoop the eggplant meat out of the skin and add it to the pot. Add the tomatoes to the pot. Squeeze the garlic out from their skins and add them to the pot also. Agregue el tomillo, comino, oregano and red pepper flakes. Toss to combine. Add the broth and bring the soup to a boil. Bajar el fuego y dejar cocer a fuego lento durante 45 minutos a una hora. Turn off the heat and let the soup cool a bit.
Working in batches, puree the soup in a blender (make sure to only fill the blender half-way with soup and hold a dishtowel over the lid) until it is totally smooth. If you have an immersion blender, you can just blend the soup in the pot. Return the pureed soup to the pot. Add the milk or cream and bring the soup to a simmer. Sazone con sal y pimienta, to taste. Serve while hot and garnish with vegan grated parmesan cheese, fresh basil and diced tomato.
La “V” Palabra: Dígalo. Cómetelo. Vívelo.