re: What's your fave soup?

Ohh ok so your up north LA, I may be going to waterloo sunday to see whats up. Good to hear you have some birds though. We are flooded down here cant control the water levels

Thanks yall to, let some come down here haha

eta: if you ever need someone to help kill those things, Im there

Caldo Gallego.

Chili

Made a big pot of Chicken Soup last night.

Eggplant & roasted red pepper

Had this at a luncheon at The New England Culinary Institute, a simple but delicious flavor combination. I came home and was able to reproduce it very well.

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Eggplant & roasted red pepper

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This sounds amazing.. and I found this recipe online.. Andouille, how does this sound? How is this different from your recipe? TIA!

Roasted Eggplant-and-Red Pepper Soup
2 large red bell peppers
1 (1 1/2 -pound) eggplant, cut in half lengthwise
3 cups fat-free, less-sodium broth, divided
1 1/2 cups chopped onion
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
cilantro sprigs, optional
Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.

Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return puréed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 1/4 cups).

Bisque of curried pumkin, corn and crawfish at Latille's Landing Houmas House.

Tom yum with shrimp.(lemon grass soup) Rama's

Here is my version of Eggplant & roasted red pepper:

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
1/2 tsp Basil, dried
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. 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 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.


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.