Favorite soup?

my grandmas tomato soup and corn bread and my wife's baked potato soup. both are money!!!

Turkey and rice soup made with the carcass of the annual Thanksgiving turkey. The turkey stock is something I look forward to as much as Thanjsgiving itself.

Mexican Tortilla Soup.

Caldo de res
Menudo
She crab soup
Leek and potato

Eggplant & Roasted Red Pepper. Had it 1st at New England Culinary Institute, came home and perfected it.

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Eggplant & Roasted Red Pepper. Had it 1st at New England Culinary Institute, came home and perfected it

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Recipe please!

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Later, I have to type it out

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awesome.

Eggplant & Roasted Red Pepper Soup

2 Eggplants (peeled & ½” dice)
2 Red peppers (roasted & peeled) roughly chopped
1 Onion chopped
1 Butter stick (4 oz)
1 qt Chicken broth
2 tbsp Tomato paste
4 oz Heavy cream
Salt/pepper
Kosher salt
Olive oil (EVOO)


Put diced eggplant in a colander, sprinkle liberally with kosher salt and rest for 15 minutes. Melt butter in your soup pot and sauté onion. Rinse salt and drain eggplant well, add with red peppers to onion and butter, stir well so eggplant gets coated with butter. Cook eggplant down till reduced in half, depending on size and moisture content of eggplant add olive oil to moisten if necessary. Slowly add chicken broth until eggplant is covered, simmer till eggplant is tender, about 30 min. Then using a stick blender, puree till smooth. Add tomato paste and stir in additional chicken broth till you have a smooth soup. Simmer for 30 to 45 minutes until flavors are developed. Stir in cream and add salt and pepper to taste. Garnish with your choice of either chopped parsley, chives, green onion or dill, once I even used lump crabmeat. Or don’t garnish if desired.

Note: The size and moisture content of eggplant varies greatly. As long as you get the consistency and flavor you like, just work with what you have.

It is important to puree, I made this at a ski lodge and didn’t have a stick blender. I just used a regular blender and at the point of adding the chicken broth I pureed with just enough broth to mix, then put it all back in the pot.

Roasting red peppers: Wash and remove membranes, split and spread out on aluminum foil skin side up. Dry skin well then put under a broiler. Watch carefully until the skin is mostly black and blistered, depending on your broiler, about 10 minutes. Remove from broiler and fold up foil into a sealed pouch. Place in refrigerator till cool, about 30 minutes. Open pouch and peel blackened skin off.

Please let me know if you make changes to the recipe that you feel improves it. Resist "cajunizing" with spicy ingredients or things like bacon, let the eggplant and pepper flavors dominate.

Try John Folses cabbage and black eyed pea soup. That stuff is frickin money.