by

Eggplant Potage Soup

Eggplant Potage Soup

If you weren't told it was eggplant, you would never guess. This mild tasting soup is better than potato or kabocha squash potage.

Ingredients: 2-3 servings

Eggplants - small Japanese type
4
●Soup stock cube
1
●Grated cheese
1 tablespoon
●White wine
1 teaspoon
●Salt
1/4 tablespoon plus
Water
200ml
Milk
200ml

Steps

1. Peel the eggplants, wrap, and microwave for 5 minutes at 900W. They will become soft.
2. Blend the eggplants and 100 ml water in a mixer or a food processor until the mixture becomes smooth.
3. Pour into a saucepan and add the remaining 100 ml water and the ● ingredients. Simmer for 5 minutes over low heat.
4. Add milk and heat until it's nearly boiling. Then it's done.

Story Behind this Recipe

I always make vegetable potage.
Today, I made it with eggplant.