Eggplant soup with topping
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
On cold days, this eggplant soup warms and serves cold on hot days, refreshing it.
ingredients
- 2 eggplant about 700 g
- 2 tbsp olive oil
Something for the good taste
- 2 onions
- 600 ml poultry stock
- 400 ml whipped cream
- 200 ml sour cream
- 750 ml of milk
The seasoning
- 1 pinch of cayenne pepper
- Salt and black pepper from the mill
- 1 sprig of thyme
The topping
- 2 tomatoes
- some small peppermint leaves
For the crunch effect
- 1/2 ciabatta
Some preparations are still necessary ...
preparation steps
- Wash the aubergines with cold water ... cut into small 1 x 1 cm cubes ... the shell can stay tuned, because the soup is passed through a sieve after the cooking process.
- The onions skin and cut into small cubes.
The preparation of the topping