ROASTED EGGPLANT AND SAFFRON SOUP
Provided by Jean Zerrudo
Categories Soup/Stew Food Processor Potato Bake Sauté Lunch Saffron Eggplant Bon Appétit Los Angeles California Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Pierce potato with fork. Place potato on oven rack and bake until very soft, about 1 hour. Remove from oven and cool. Line 2 baking sheets with foil and brush with olive oil. Arrange eggplant rounds on prepared sheets. Bake eggplant 15 minutes. Cover with foil. Bake until very soft and brown, about 30 minutes longer.
- Heat 1/4 cup olive oil in heavy large saucepan over medium-high heat. Add onion, garlic and oregano and sauté until onion and garlic are translucent, about 10 minutes. Cut potato into pieces. Combine potato, eggplant and onion mixture in processor. With machine running, gradually add chicken stock and blend until smooth. Transfer to saucepan. Add saffron and bring to simmer. Serve hot. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)
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Prince Kyle
[email protected]This soup is a little bit spicy for my taste. Next time, I'll reduce the amount of chili flakes.
Thank U
[email protected]I'm allergic to saffron, so I substituted turmeric. It still turned out great!
Scott Hardy
[email protected]This soup is a great make-ahead meal. You can roast the eggplant and make the soup base ahead of time, then just reheat it when you're ready to serve.
Danielle Abeyta
[email protected]I'm going to try making this soup with different types of vegetables, like zucchini or butternut squash.
Maya Sarkar
[email protected]This soup is a great way to use up leftover roasted eggplant.
Ryan McGrath
[email protected]I served this soup with a side of crusty bread and it was the perfect meal.
Josh R Williams
[email protected]I garnished my soup with crispy shallots and it added a nice crunchy texture.
Saphire Copeland
[email protected]The saffron in this soup gives it a beautiful golden color. It's a really elegant dish.
Qamrosh Khan
[email protected]This soup is so creamy and comforting. It's perfect for a cold day.
Charlene Simms
[email protected]I love the smokiness of the roasted eggplant in this soup. It pairs perfectly with the delicate flavor of the saffron.
Malang Said
[email protected]This soup is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'll definitely be making it again.
SK Haider
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The roasted eggplant and saffron give it a unique and delicious flavor that I've never tasted before.
TIGER J
[email protected]I made this soup for a dinner party and it was a huge success. Everyone raved about the flavor and the beautiful presentation.
Irshad Sttar
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the saffron gives it a nice golden color.
Nour Kassem
[email protected]I love that this soup is both healthy and delicious. It's a great way to get your daily dose of vegetables, and the saffron gives it a luxurious feel.
Sinyou rita
[email protected]I'm not usually a fan of eggplant, but this soup changed my mind. The roasting process really brings out the eggplant's natural sweetness, and the saffron adds a touch of elegance.
Abbaskhan Abbaskhan
[email protected]This soup was a hit with my family! Everyone loved the unique flavor combination of eggplant and saffron. It was also very easy to make, which is always a bonus.
Ali Writes
[email protected]Roasted eggplant and saffron soup was a delight! The flavors were rich and complex, with the smokiness of the roasted eggplant perfectly complementing the floral notes of the saffron. The soup had a lovely creamy texture, and the garnish of crispy sh