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Roasted Eggplant Soup
"Eggplant stars in this class act of a soup with a supporting cast of flavorful ingredients, says chef David Suscavage of the Waterfront Buffet at Harrah’s Resort, Atlantic City. “Roasted eggplant soup is a family favorite and a great summer soup. The firmness and earthy flavors of the eggplant make for a versatile ingredient in the kitchen. This soup can be served piping hot or finished with fresh cream and served chilled.”
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This recipe comes from the brand-new book, THE SEVEN STARS COOKBOOK: Recipes From World-Class Casino Restaurants (Chronicle Books, $45). Note: All the casinos in the book belong to the Harrah's Entertainment Group.
Serves: 4 to 6
Ingredients:
¾ cup olive oil
4 cups diced celery
1 pound onions, diced
3 pounds eggplant, diced
1 pound potatoes, peeled and diced
3 garlic cloves
¾ cup dry white wine
1 cup tomato purée
1 cup cooked kidney beans
4 cups low-salt chicken broth or
vegetable stock
Salt and freshly ground pepper
Red pepper flakes
1 bunch basil, stemmed and chopped
Preparation:
In a soup pot, heat the oil over medium heat.
Add all the vegetables and garlic and sauté until the vegetables turn golden brown, about 12 minutes.
Add the white wine and cook to reduce by half.
Add the tomato purée and kidney beans and simmer for 10 minutes.
Add the chicken broth and simmer until the vegetables are tender, about 15 minutes.
Working in batches, purée the soup in a blender.
Return to the pan and season with salt, black pepper, and red pepper flakes to taste.
Reheat for a minute or two, then pour into shallow bowls and garnish with the basil.
