0 recipes from contoocook and beyond


3 tbls. olive oil
l eggplant, peeled, chopped
l large onion, coarsely chopped
l large red bell pepper, chopped
l medium zucchini, chopped
2 large garlic cloves, minced
2 large tomatoes, coarsely chopped
2 tsps. dried crumbled thyme
3/4 cup or more chicken stock
l/4 cup whipping cream
Heat 2 tbsps. olive oil in heavy large deep skillet over medium heat
Add eggplant, onion, bell pepper, zucchini & garlic & cook until
just soft, stirring occazssionally, about l5 mins. Add remaining
l tablespoon olive oil, tomatoes & thyme. Reduce heat to medium-low
cover & cook until veggies are very tender, stirring occasionally,
about 20 mins. PProcesssing in batches, puree veggie mixture with
3/4 cup stock. Transfer puree to saucepan. Add cream. Season with
s & p. (Can do l day ahead). Cook until soup is heated through,
about 5 mins., thinning with more stock if desired. Sprinkle with
croutons. Serves 4. Bon Appetit Oct. l99l

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter