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SMOKED EGGPLANT AND TOMATO SOUP
Soup
*2 medium eggplants, unpeeled. Slice them lengthwise into 3 pieces.
*3 tomatoes, halved
*2 yellow onions, halved
*1/4 c. oil. (The recipe said veggie oil, but i used garlic olive
oil and it was yummy.)
*salt & pepper
*1 tsp fresh garlic (i think i used more)
*2 quarts of soup stock (i used chicken)
Butter
*1/2 c. butter
*1.2 tsp. garlic
*1 Tbsp rosemary
*salt and pepper
SOUP
*rub all of the veggies with the oil. Put the veggies on the grill
and cook them until they are cooked through. The eggplant will
get soft, the tomatoes will get all wilty and kinda mushy looking,
and the onion will sorta shrivel up.
*Take all the vegetables and the garlic and put them in the cuisinart
or blender and pulverize the heck out of them. Use some of the
broth if they aren't "wet" enough to puree properly.
*put the puree and the broth together and add salt and pepper
to taste, and bring the soup to a simmer. Cook it for a tiny bit
and serve.
BUTTER
*Let the butter get pretty darned soft, and then mash it up with
a fork and the garlic and rosemary and salt and pepper.
*Roll the mixture into a cylinder-type shape inside foil or saran-wrap
and refridgerate. When you serve the soup, serve it with disk-slices
of the butter floating on top.
From one or another of the Chris Schlesinger books.
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