Smoked Tea Eggplant Soup

Smoked Tea Eggplant Soup
Serves 4-6

2 Large Globe Eggplants
3 Tablespoons good quality olive oil
3 cups Chicken Stock (or vegetable stock for vegetarian soup)
1 Cup pre-made Smoked Tea (such as Lapsang Souchong)
1 Tablespoon smoked paprika
1/2 sweet yellow onion – diced very small
2 garlic cloves – creamed
Hickory Smoked Sea Salt (for cooking and garnish)
1/2 cup creme fraiche (additional for garnish)
1/4 cup chopped Italian Parsley (or Cilantro if you prefer)

Finish with smoked olive oil find smoked olive oil here

Facts and Trivia About Eggplant:  Be sure to use fresh Eggplant, if it is mushy or discolored it could taste bitter.  Eggplant should feel heavy for its size and have a tight shiny skin. As a nightshade, eggplant is closely related to the tomato and potato and is native to India, Bangladesh, Pakistan, and Sri Lanka.  The seeds also contain minute amounts of nicotinoid alkaloids, which is why the seeds are bitter and is a close relative of tobacco.

Prick the Eggplants with a fork and roast in a 350F oven until soft.  When you can handle the eggplants, cut in half and scoop out the insides.  Discard the skin.  Reserve the insides.

In a large soup pot, heat the olive oil and add the onion and garlic and cook until soft (approximately 5 minutes).  Add the paprika and the cooked eggplant and a large pinch of the smoked sea salt.   Add the stock and tea and cook until vegetables are very soft.  Place this in a blender and puree the soup.  Strain through a medium fine sieve.  Discard any solids that don’t go through.  Salt and pepper to taste.   Add creme fraiche to soup and heat through.  Serve hot with additional creme fraiche  and smoked olive oil drizzled on top and sprinkle with chopped parsley or cilantro.


1 Comment

  1. July 19, 2010 at 2:48 pm

    Damn, that sound’s so easy if you think about it.

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