Aubergine & Potato Soup

This delicious soup recipe was born from my attempt to replicate an amazing soup I had the pleasure to taste at The Unicorn, a unique pub in the town of Ludlow – capital of the Slow Food Movement in England. I am hoping that Sammuel, the sous-chef, will soon send me the real recipe. In the meantime, please enjoy my own version of this warm winter soup…

Ingredients

  • 1 Eggplants, diced
  • 1 large leeks, sliced (white parts only)
  • 4 ounces of baby potatoes diced
  • 2 cloves garlic, chopped
  • 1 tsp curry powder
  • 1 tsp cumin
  • Quart of chicken or vegetable broth
  • 1 tsp olive oil
  • Salt and pepper to taste

Directions

Sauté leeks and garlic in olive oil until tender. Add eggplant and potatoes, stirring for 2 minutes. Add broth, curry and cumin powder, salt and pepper. Simmer for about 30 to 45 minutes. Carefully and in batches, puree the soup in batches in a blender. Adjust seasonings and serve.

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