PARMESAN AND EGGPLANT SOUP WITH PARMESAN CRISPS
Provided by Amanda Hesser
Categories project, soups and stews, appetizer
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss the eggplant with 2 teaspoons salt, and let sit for 30 minutes at room temperature. Then, rinse the eggplant with water and drain.
- In a large saute pan, over medium heat, sweat the onion in the butter for 3 to 4 minutes or until translucent. Add the eggplant, and continue cooking for 15 to 20 minutes or until tender. Set aside 1 cup cooked eggplant to use as a garnish.
- In a large saucepan, bring the chicken stock to a simmer. Add the chopped parmesan, and simmer slowly for 45 minutes. Strain the stock, and discard the cheese.
- Puree the cooked eggplant with the chicken stock, then pass the mixture through a fine-mesh sieve into a large bowl, discarding the solids. Season to taste with salt and pepper.
- Make the parmesan crisps: In a large, nonstick saute pan, sprinkle half the grated parmesan into an even 1/8-inch layer. Cook slowly over medium-low heat until the cheese melts and turns golden brown.
- Loosen the edges of the parmesan from the pan with a rubber spatula. Carefully slide the melted cheese from the pan onto a cutting board. Immediately cut the cheese into 6 irregular triangles. While the cheese triangles are still hot, lay them over a wine bottle or rolling pin to create a curved crisp. Let the crisps cool completely. Repeat the process to create a total of 12 parmesan crisps.
- Ladle the hot soup into 4 bowls. Spoon some of the reserved eggplant into each bowl. Sprinkle with the shaved parmesan and chives. Place 3 parmesan crisps in the center of each bowl, and serve immediately.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 50 grams, Fiber 4 grams, Protein 67 grams, SaturatedFat 30 grams, Sodium 2738 milligrams, Sugar 14 grams, TransFat 0 grams
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Yolanda Lewis
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the Parmesan crisps are the perfect finishing touch. I highly recommend this recipe!
Adamu bidel Bello
[email protected]This soup is so easy to make and it's so delicious! I love that I can use frozen eggplant, which makes it a great weeknight meal. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
Sindiswa Zulu
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover eggplant. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
David Dunbar jr
[email protected]This soup was amazing! I loved the combination of flavors and textures. The Parmesan crisps were a great addition. I will definitely be making this again.
Upreti Dil
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the Parmesan crisps are the perfect finishing touch. I highly recommend this recipe!
Mya Lewis
[email protected]This soup is so easy to make and it's so delicious! I love that I can use frozen eggplant, which makes it a great weeknight meal. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
Ajin Ajin
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover eggplant. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
Adeelabbasi Adeelabbasi
[email protected]This soup was amazing! I loved the combination of flavors and textures. The Parmesan crisps were a great addition. I will definitely be making this again.
Waqar Anwar vlogs
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the Parmesan crisps are the perfect finishing touch. I highly recommend this recipe!
Mhossein Goudarzi
[email protected]This soup is so easy to make and it's so delicious! I love that I can use frozen eggplant, which makes it a great weeknight meal. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
lydia otieno
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover eggplant. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
Thuba Nyoni
[email protected]This soup was amazing! I loved the combination of flavors and textures. The Parmesan crisps were a great addition. I will definitely be making this again.
M M f
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the Parmesan crisps are the perfect finishing touch. I highly recommend this recipe!
Devraj Singh
[email protected]This soup is so easy to make and it's so delicious! I love that I can use frozen eggplant, which makes it a great weeknight meal. The Parmesan crisps are a nice touch, but you could also serve the soup with crusty bread.
Sadam Sindhi
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it, even my picky eaters. The soup is creamy and flavorful, and the Parmesan crisps are the perfect finishing touch.
Ammanouel Khanania
[email protected]This soup was absolutely delicious! The flavors were so rich and flavorful, and the Parmesan crisps added a nice touch of crunch. I will definitely be making this again.