black kettle roasted eggplant soup
Black Kettle Roasted Eggplant Soup Source: Black Kettle Restaurant - Milwaukee, Wisconsin 1 eggplant, about 7 inches long, unpeeled (see note) 1 medium onion, cut into 1/2-inch sli...
Ingredients
- 1eggplant, about 7 inches long, unpeeled (see note)
- 1medium onion, cut into 1/2-inch slices
- 1whole jalapeno pepper (see note)
- 1large red bell pepper, halved, seeds and stem removed
- 2tablespoonseasoning mixture (see notes)
- 1quart hot chicken stock
- 1quart hot whipping cream
- 3/4cup(1 1/2 sticks) butter, melted
Directions
- 1
Black Kettle Roasted Eggplant Soup Source: Black Kettle Restaurant - Milwaukee, Wisconsin 1 eggplant, about 7 inches long, unpeeled (see not
- 2
Spray with olive oil carefully as grill will flame
- 3
Sprinkle with about half of seasoning mixture
- 4
When golden brown, turn and repeat with oil and seasonings
- 5
If desired, vegetables can be baked at 425 degrees F on a cookie sheet about 20 minutes until soft and tender
- 6
During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned
- 7
When vegetables are done, put in food processor and process until finely minced
- 8
In a large soup pot, add vegetable mixture to stock and cream