How To Cook Eggplant Cream Soup With Garlic, Tomatoes And Lemon Peel - Recipe
Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant cream soup with garlic, tomatoes and lemon peel". Delicious recipe.
Required products :
- 2 medium aubergines
- 2 medium tomatoes
- 2-3 cloves of garlic
- 3 teaspoons cooking cream with 10% fat
- 60 milliliters of olive oil
- 1 teaspoon grated lemon peel
- 4 cloves
- 1/4 teaspoon chili pepper flakes
- freshly ground black pepper and salt
- yogurt or sour cream to serve
- olive oil to serve
- a little green onion and parsley to decorate the finished soup
Method of preparation :
Cover the bottom of the pan with foil, on which arrange the eggplants, tomatoes and garlic. Bake them in an oven preheated to 200 degrees.
Turn the vegetables periodically until their skins swell, darken and soften.
Put the tomatoes and aubergines in a plastic bag, close them and let the contents simmer for 10-15 minutes.
Then peel the vegetables, including the garlic, and grind everything together with a food processor or blender until smooth.
Pour olive oil into it in a thin stream, mix well, season and add the cream.
Transfer the soup to a bowl, sprinkle with grated citrus peel and cloves.
Cover the dish with plastic wrap and refrigerate for at least 2 hours.
Serve the cold soup with a spoonful of yogurt or sour cream in each bowl, sprinkle with olive oil and garnish with finely chopped fresh green onions and parsley.
Enjoy your meal!
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