Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's aubergine (eggplant) and crispy leek soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sig's Aubergine (Eggplant) and crispy Leek Soup is something that I have loved my whole life. They are fine and they look fantastic.
Great recipe for Sig's Aubergine (Eggplant) and crispy Leek Soup. I just had bits and pieces of different things left that I wanted to use up. I thought well why not come up with an aubergine/ eggplant soup Sig's Aubergine (Eggplant) and crispy Leek Soup.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sig's aubergine (eggplant) and crispy leek soup using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
- Take soup
- Make ready 1 large aubergine (eggplant )thinly sliced , skin on
- Prepare 2 large tablespoons salted butter
- Take 2 tbsp of all purpose flour
- Take 3 large cup s of milk
- Get 150 grams smoked cheese ( I use Applewood)
- Prepare 1 good pinch of cayenne pepper
- Get 1 pinch dried tarragon
- Make ready 1 pinch dried parsley
- Prepare 1 tsp fresh lemon juice
- Prepare 1/4 length of a large leek
- Prepare paneer
- Get 8 small sticks of block paneer
- Get 2 tbsp turmeric
- Prepare 2 tbsp garam masala
- Get 2 tbsp sunflower oil or some butter for frying
Heat large pot and add olive oil. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Working in batches, puree soup in blender until smooth.
Instructions to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
- First wash the aubergine and cut into fairly thin slices leaving the skin on
- Put your aubergine into a steamer and steam until soft .If you don't have a steamer use a pot with a little water hang a sieve into it not touching the water . Put the aubergines into the sieve and cover with a lid . Boil the water and steam the aubergines until soft. Steaming them means that the skin also will be soft .
- Whilst they are steaming , this should only take about 5-7 minutes let the butter melt in your soup pot when it has cleared add the flour and whisk until bubbles form , make sure it does not go brown or burn.
- Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
- Add the cheese stirring all the time if it gets to thick add more milk.
- Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
- Add the tarragon ,parsley and the lemon juice
- Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn . They should be a green and brown colour .sprinkle over the soup.
- For the paneer. Cut the paneer of the block into thin strips , first roll in garam masala and then in turmeric .fry until golden brown , serve with the soup .
- Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .
Add the leek and minced garlic and continue to sauté. You want the turnip to soften slightly before adding any liquid, but ensure it is still al dente before adding any liquid, as it will get mushy when steamed for too long. Add the tomatoes and chicken stock and bring to a full boil. Add the eggplant and green beans. Broil eggplant until charred all over, turning as needed.
So that is going to wrap it up for this special food sig's aubergine (eggplant) and crispy leek soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
