Black Kettle Roasted Eggplant Soup
1 eggplant, about 7 inches long, unpeeled (see note)
1 medium onion, cut into 1/2-inch slices
1 whole jalapeno pepper (see note)
1 large red bell pepper, halved, seeds and stem removed
Olive oil spray
2 tablespoons seasoning mixture (see notes)
1 quart hot chicken stock
1 quart hot whipping cream
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup flour
Sour cream (for garnish)
Place eggplant, onion and peppers directly on hot grill. Spray with
olive oil carefully as grill will flame. Sprinkle with about half of
seasoning mixture. When golden brown, turn and repeat with oil and
If desired, vegetables can be baked at 425 degrees F on a cookie
sheet about 20 minutes until soft and tender. During baking,
vegetables should be sprayed with olive oil, sprinkled with
seasoning and turned.
When vegetables are done, put in food processor and process until
In a large soup pot, add vegetable mixture to stock and cream. Cook
over medium heat until heated through, about 5 minutes. Combine
butter and flour to make roux. Add gradually to soup until desired
consistency is achieved. (see note).
To garnish, put sour cream in squeeze bottle and draw some onto soup
surface. Using a knife, cut across sour cream to decorate. Makes 3
quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.)
NOTES: A 7-inch long eggplant, cut into 1-inch slices, might yield
from 4 to 6 cups. If you get slightly more than 6 cups, it still
should be used in the recipe. The extra vegetable will enhance the
flavor of the soup.
Because seeds are used in the jalapeņo peppers, this soup would be
considered fairly hot by most people.
To make seasoning mixture, combine equal amounts of garlic salt,
basil, oregano, thyme and cayenne pepper.
At the restaurant, this soup is served very thick. It should be
thick enough to stand up a soda cracker.
Black Kettle Restaurant - Milwaukee, Wisconsin