Creamy aubergine soup

Creamy aubergine soup
  • 1 Piece aubergine (eggplant)
  • 2 Table spoon (tbsp) oil
  • 1 Decilitre (dl) heavy cream
  • 2 Piece garlic cloves
  • 1 Piece onion
  • 1 Table spoon (tbsp) lemon juice
  • 1 Tea spoon (tsp) salt
  • 2 Peck pepper
  • 1 Table spoon (tbsp) balsamic vinegar

season: Spring,Summer

occasion: 4Family

origin: Innovation



This aubergine soup light, fresh and a little bit sour. Don't use the eggplant peel, because very hard to make it mashed. Peel the eggplant and cut into small cubes, chop the onion and garlic too. Heat the oil in a large kettle and cook the eggplant, onion, and garlic in it, salt and pepper while stirring occasionally, until they are tender and golden browned. Add stock (or water) simmer the soup for about 15 minutes. Blend the soup in batches in a food processor or use immersive blender, transferring it as you blend it back to the kettle. Add the heavy cream, lemon juice and more season as you like. Let the soup boil once you have added the cream, but do not cook for minutes. Garnish the soup with balsamic vinegar and serve with grissini or toast. If you are not using it right away, store it in the refrigerator once it has cooled and heat up it without letting it boil.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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