Aubergine, Botanical Plate from "Flore Des Jardins Du Royame Des Pays-Bas" by A. W. Sythoff, 1860
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Cream of Roasted Eggplant Soup



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Still Life with Pitcher and Aubergines
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La Belle Cuisine


Cream of Roasted Eggplant Soup

Lee Bailey's New Orleans
by Lee Bailey with Ella Brennan,
1993, Clarkson Potter


"The hearty chicken stock used in
this soup may be made in advance."

A 3-pound chicken
1/3 cup tomato paste
3 medium celery ribs, chopped coarse
1 pound onions, peeled, chopped coarse
2 large carrots, unpeeled, chopped coarse
2 cups dry red wine
1 bay leaf
4 sprigs parsley
1 teaspoon dried thyme
1/4 cup black peppercorns
1 1/2 gallons water

To finish:
1 large eggplant, peeled
1 large onion, peeled
1 large head garlic, with top 1/4 inch cut off
2 tablespoons olive oil
3 quarts reduced chicken stock
1/2 cup vegetable oil
1/2 cup flour
1 cup heavy cream
1/2 teaspoon curry powder
1 tablespoon Louisiana Hot Sauce
salt and white pepper to taste
1/3 cup minced green onions, mostly green

Make the stock: Preheat oven to 400 degrees F. Bone the chicken,
reserving the meat for another use. Chop the carcass and wings and
rub the pieces with tomato paste. Put them in a roasting pan with the
celery, onions and carrots. Roast for 40 minutes, turning occasionally.
Pour all fat from pan and put pan over a medium flame. Deglaze with
red wine. Pour all into a 10-quart stock pot and add bay leaf, parsley,
thyme, peppercorns, and water. Bring to a boil, then turn the heat
down to a simmer. Cook for 1 1/2 hours, skimming occasionally.
Strain through a fine sieve. Set aside.

Finish the soup:
Reduce the reserved stock by half over high heat.
Reduce the reserved stock by half over high heat. Preheat oven to 350 degrees F. Rub the whole eggplant, onion and garlic with olive oil and
place on a greased baking sheet. (The garlic should be cut side up.)
Bake for 30 minutes until eggplant is tender. Remove eggplant and
purée. Continue to roast garlic and onions until each is tender, about
another 15 to 20 minutes for the garlic and another 30 minutes for the
onion. Squeeze out garlic and purée with the onion. Mix both purées
together in a large stock pot and stir in reduced stock. Bring to simmer.
Meanwhile, combine oil and flour in a heavy skillet and cook over high
heat, constantly moving around and scraping the bottom of the skillet
with a spatula. When it's golden and smelling nutty, whisk it into the
simmering stock. Be careful here as it will boil up. Continue to cook for
another 5 minutes. Stir in heavy cream, curry powder, hot sauce, salt
and pepper and remove from the heat. Serve sprinkled with minced
green onion.
If you would like to freeze this, omit the cream. Add it when you
reheat the soup. Serves 12.

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