Font Size: [small] [medium] [large] Yin/Yang of Roasted Eggplant and Red Pepper Soups with Saffron Potato, Roasted Garlic and Sourdough Croutons Yield: 4 large bowls Ingredients: Eggplant Soup: 1 eggplant, peeled and cubed ½ onion, peeled and diced 1 roma tomato, cored and quartered 24 ounces chicken broth, low sodium cracked black pepper to taste garnish: 1 Tablespoon red bell pepper, small dice Red Pepper Soup: 3 large red bell peppers, seeded and cubed ½ onion, peeled and diced 1 roma tomato, cored and quartered 24 ounces chicken broth, low sodium cracked black pepper to taste garnish: 1 Tablespoon eggplant skin, small dice Saffron Potato Roasted Garlic Croutons: ¼ teaspoon saffron threads 1 pint chicken broth, low sodium 1 russet potato, peeled and cubed 1 head garlic, smashed into cloves ¼ teaspoon olive oil ½ baguette sourdough bread, sliced Method: Soups: Make the soups separately by first heating two large, nonstick sauté pans. Add onions to both pans and sweat for 30 seconds. Make soups in the same order. First, add eggplant and red peppers to their respective pans. Sauté until lightly golden brown. Add roma tomatoes. Add chicken broth a little at a time allowing the vegetables to simmer in the liquid and absorb all the liquid before adding more broth. Repeat this procedure until all of the chicken broth is absorbed by the vegetables. While liquid is absorbing into the vegetables, begin preparing the potatoes and croutons. Now add cracked black pepper. Set aside. Croutons: Add saffron, potatoes and chicken broth to saucepan and bring to a boil. In a separate sauté pan, add olive oil and garlic cloves. Bake in the oven at 400 degrees, turning every 5 to 10 minutes. Cook until golden brown and soft. Remove from pan and allow to cool. Boil potatoes until they are fully cooked. Drain off any excess liquid. Place saffron potatoes in a bowl. Take cooked garlic cloves and pop them out of their peelings. Chop garlic cloves roughly and add to the potatoes. Add cracked black pepper and whisk vigorously until well mixed. Toast sourdough croutons until crispy. Spread potato garlic mixture on croutons. Take the soups and blend them separately with a hand blender for 30 to 45 seconds. To Plate: Using two ladles, ladle out the soup at the same time into soup bowls to split the soups. Top with potato garlic croutons and garnish with brunoise of red pepper and eggplant. Nutritional Value Per Portion — Calories: 198 Protein: 6.8g Carbohydrates: 37.8g Fat: 2.7g < back to original page