Potage Aubergine - Eggplant Soup

By davidgoodman

From W magazine 1976. Clipped and given to me by my mother.

Ingredients

• 2 c. eggplant puree (Use 2 1-1/2-pound eggplants)
• 1 c. tomato puree prepared from fresh tomatoes, simmered with 3 fresh basil leaves
• 1 quart rich beef stock
• 1 medium onion, grated
• juice of half a large lemon
• 2 to 3 sprigs fresh thyme (or 1/8 tsp. dried)
• salt, freshly ground pepper to taste
• 1/2 tsp. ground allspice
• 1/8 tsp. freshly grated ginger
• 1 tsp. freshly grated ginger
• 1 tsp. sugar
• 1/4 c. cognac
• grated Romano cheese

Details

Servings 4

Preparation

Step 1

1. Place eggplants on a broil-foil pan kd bake them in a very hot oven - 450 to 500 degrees F. about 1 hour, until soft when pronged with a fork. Cool, peel, and put flesh through a food mill to puree and remove seeds.

2. Skin 6 to 8 red ripe tomatoes. Chop roughly and place in a heavy saucepan with 3 fresh basil leaves. Cook, stirring, over medium heat 15 to 20 minutes. Put through a food mill or strain.

3. In a 3-quart saucepan, place pureed eggplant and tomato, beef stock, grated onion, thyme, allspice, ginger root, salt, pepper, sugar, and lemon juice. Cook, stirring 25 to 30 minutes. Add cognac and cook another five minutes. Taste to correct seasonings.

4. Pour into heated soup bowls. Pass a bowl of grated Romano cheese or sour cream. Have a basket of warm, crusty sourdough bread and sweet country butter.