ROASTED EGGPLANT SOUP WITH GOAT CHEESE DUMPLINGS
Categories Soup/Stew Blender Tomato Roast Vegetarian Goat Cheese Basil Fennel Leek Eggplant White Wine Fall Simmer Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For soup:
- Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. Bake until very tender, about 1 hour. Cool.
- Melt butter in heavy large pot over medium heat. Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. Add wine; cook 2 minutes. Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. Scoop out eggplant flesh; discard skins. Add eggplant to soup. Simmer 10 minutes. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Season with salt and pepper. (Can be made 1 day ahead; cool slightly. Cover; chill.)
- For dumplings:
- Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.)
- Bring soup to simmer, thinning with more stock if necessary. Cook dumplings in pot of boiling salted water until tender, about 1 minute. Ladle soup into bowls. Using slotted spoon, place 2 dumplings atop soup in each bowl.
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Cynthia Knight
[email protected]Overall, this is a good soup but it needs a few tweaks to make it perfect.
Cyphelele Cypher
[email protected]The dumplings were a bit dry. I think I'll add more milk to the batter next time.
Bhuttab Bhuttab
[email protected]This soup is a bit too smoky for my taste. Next time I'll roast the eggplant for a shorter amount of time.
Dildar Dildar shah
[email protected]I'm not a big fan of goat cheese, so I used feta cheese in the dumplings instead.
Lael Chewe
[email protected]This soup is also great served cold, as a refreshing summer lunch.
Zahidhasan Shipon
[email protected]I used vegetable broth instead of chicken broth to make this soup vegetarian.
sherley contreras
[email protected]I added a bit of chopped spinach to the soup for extra nutrition.
Colleen Mulrooney
[email protected]This soup is a great way to use up leftover roasted eggplant. It's also a great make-ahead meal.
AHASAN ULLAH SOHEL
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it.
Maste Clash
[email protected]I followed the recipe exactly and the soup turned out perfectly. I will definitely be making this again!
rolie onate
[email protected]The soup was easy to make and came together quickly. The dumplings were a bit tricky, but worth the effort.
Keanu Zwelakhe
[email protected]I'm not usually a fan of eggplant, but this soup changed my mind. It was absolutely delicious!
Onwuanaku Emmanuel
[email protected]The soup was rich, creamy, and smoky, with a lovely balance of flavors. The goat cheese dumplings were the perfect finishing touch, adding a tangy and savory element.
Charlotte Holmes
[email protected]Roasted eggplant soup with goat cheese dumplings - a delightful symphony of flavors!