/ / Recipe Soup with eggplant and red pepper

Recipe Soup with eggplant and red pepper

  • Aubergine - 2 pieces
  • Onions - 2 pieces
  • Cloves garlic - 4 pieces
  • Olive oil - 2 teaspoons
  • Chicken broth - 4 cups
  • Herbs of Provence - 1/4 teaspoons
  • Bay leaf - 1 piece
  • Salt and freshly ground black pepper - - To taste
  • Lemon juice - 2 teaspoons
  • Buttermilk - 1/2 cup
  • Red pepper sauce - 1/2 cup
  • Chopped parsley - 1 st. a spoon

Preheat the frying pan over medium heat. Put and fry until soft, turning over from time to time, about 15 minutes. Put in a bowl and let cool. To peel. Place on a cutting board, cut the eggplant and put it aside. In the meantime, mix onion, garlic and olive oil in a saucepan over medium heat for 5-10 minutes until the onion becomes soft and transparent. Add the chicken broth, the herbs of Provence and the bay leaf, bring to a boil. Reduce heat and cook for 15 minutes. Season with salt, pepper and lemon juice. Remove the bay leaf, add the eggplant and mash it in the blender. Add the buttermilk. Pour the soup over the plates and add the sauce from the red pepper. Decorate with parsley and serve.

Servings: 4

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