Aubergine Soup recipe
information
This unusual soup shows a touch of Turkish influence.
ingredients
100 m (4 fl oz) olive oil
75 g (3 oz) mushrooms, quartered
1 large onion, coarsely chopped
1 large tomato, cut into eighths
1 large aubergine, peeled and diced
700 ml (1 1/4 pt) beef stock
2.5 g (1/2 tsp) dried parsley
pinch salt
pinch white pepper
pinch dried thyme
pinch dried marjoram
pinch grated nutmeg
75 g (3 oz) mushrooms, quartered
1 large onion, coarsely chopped
1 large tomato, cut into eighths
1 large aubergine, peeled and diced
700 ml (1 1/4 pt) beef stock
2.5 g (1/2 tsp) dried parsley
pinch salt
pinch white pepper
pinch dried thyme
pinch dried marjoram
pinch grated nutmeg
method
1. Heat the olive oil in a large pot over a low heat.
2. Add the mushrooms, onion and tomato and saute for 10 minutes.
3. Add the remaining ingredients to the pot.
4. Cover and simmer for 35 to 40 minutes.
5. Serve hot.
2. Add the mushrooms, onion and tomato and saute for 10 minutes.
3. Add the remaining ingredients to the pot.
4. Cover and simmer for 35 to 40 minutes.
5. Serve hot.
serving amount
serves 6 - 8
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