Creole Eggplant Soup Recipes

EGGPLANT CREOLE

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

CREOLE EGGPLANT SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
• Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
• Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
• Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
• Nutrition Information
• Per serving:
• Calories: 144
• Total fat: 6g
• Protein: 2g
• Fiber: 2g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 45mg

CREOLE STUFFED EGGPLANT SOUP

Steps:

• 1. In a large stockpot, over medium heat melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes.
• 2. Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
• 3. Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
• 4. Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
• 5. Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
• 6. Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
• 7. *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
• 8. Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.