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CREAMY
SOUP OF WHITE AUBERGINES (EGGPLANTS)
THE RIVERBOAT CEZANNE
The Cezanne, 100-passenger Peter Deilmann riverboat,
on the Rhone River in France visits wonderful medieval
villages and picturesque towns.
Their recipe:
250 g. white aubergines (eggplants)
2 green onions, ca. 50 g.
1 garlic
40 g. butter
1 dash of curry powder, salt, Cayenne pepper
1 liter chicken essence
100 ml cream
1 tablespoon of whipped cream
Ingredients for garniture:
60 g. chopped, caramelized shallots (with Armagnac and
brown sugar), chopped thyme, milk foam and some cinnamon
Peel the eggplants and cut them into the small pieces.
Clean the green onions, peel the garlic and cut them
both into slices. Melt half of the butter and use to
fry the vegetables (they should not get brown). Season
with curry and Cayenne pepper, add chicken essence.
Let it cook for 5 minutes. Purée the eggplant
mixture, pour it then back into the pot, add the cream
and cook again, stir occasionally. Mix the rest of the
cold butter (in small pieces) into the soup using an
electric soup mixer. Fold the whipped cream into the
soup. Melt some butter for the garniture, add shallots,
sugar and Armagnac and let caramelize. Arrange the caramelized
shallots into the soup plate, pour the soup on top of
it, add the milk foam and garnish with cinnamon.
Yield: 4 servings
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