Learn how to cook "Eggplant cream soup with garlic and thyme". Delicious recipe.
Required products :
600 grams of eggplant
500 milliliters of water
1 tablespoon balsamic vinegar
2 cloves finely chopped garlic
chopped fresh thyme
olive oil to taste
salt to taste
Method of preparation :
Peel the aubergines and cut them into circles about 1 cm thick. Put them in a bowl in which you add the garlic cloves, thyme and balsamic vinegar.
Heat olive oil in a pan and fry the aubergines on both sides until cooked.
Pour a little olive oil in a saucepan, fry in it the chopped onion and garlic until soft (about 10 minutes).
Once this is done, add the aubergines, pour in the water and let it boil. When it boils, close the pan with a lid and let the vegetables cook for 20 minutes.
Then puree with a blender, adding water or broth, if necessary, according to the desired density of the soup.
Flavor to taste and submit.
Enjoy your meal!
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