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Stuffed Eggplan Soup - Chef John Folse: Date Added: 8 May 2011
Listed in: Soups & Salads

1 cup butter (or olive oil)
6 cups peeled, diced eggplant (aubergine), about 1/4" to 1/2" dice
2 cups onions, chopped
1-1/2 cups celery, chopped
3/4 cup red bell pepper, chopped
3/4 cup green bell pepper, chopped
4 tablespoons minced garlic
1-1/2 cups tomato concassé (peeled, seeded, diced tomato)
1 cup flour
1 teaspoon curry powder
1 tablespoon chopped fresh rosemary
1-1/2 cups julienned andouille sausage or hot smoked sausage, browned and drained
1 pound shrimp, peeled and deveined
10 cups hot, homemade chicken stock
2 cups heavy whipping cream
Salt, freshly ground black pepper, and Creole seasoning to taste
1 cup chopped green onions
1 cup chopped parsley

Cooking Instructions

In a large stock pot, melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes. Saute for about 5-10 minutes until the vegetables soften up. Add the curry and rosemary.

Add the flour for a roux, and use a wire whisk to incorporate it into the vegetable mixture. Cook the roux for 2-3 minutes until you get a white roux (don't brown the flour). Then add one or two ladlesful of the chicken stock, whisking to incorporate all the roux. Add the rest of the chicken stock and the andouille, bring to a boil, then reduce to a simmer and cook for about 30 minutes.

Add the raw shrimp, the heavy cream, the green onions and parsley, Creole seasoning to taste, and cook for 10 more minutes. Check for salt and pepper.

Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may purée it in batches in a food processor, or right in the pot with a hand blender.

Yield: 12 servings

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Stuffed Eggplan Soup - Chef John Folse
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