Aubergine Soup with Red Pepper

Aubergine Soup with Red Pepper Recipe

A classic aubergine soup with a twist
Yield: 4    Preparation Time:     Cooking Time:
A twist on the classic aubergine soup. The red pepper cream adds a bit of zest and enhances the flavor.


450g aubergine, coarsely chopped
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoon extra virgin olive oil
1 liter light chicken stock
Salt and freshly ground black pepper

For the red pepper cream.
1 red pepper, quartered and seeded
Chili oil to taste
2 tablespoons single cream
Salt and freshly ground black pepper

Recipe Instructions

Cook the vegetables.
Heat the oil in a large frying pan and fry the aubergine, onion and garlic for 20 minutes over a low heat without it coloring.

Make the red pepper cream.
Grill the red pepper in the oven until the skin has blackened.  Leave them to cool in a plastic bag.  Once cooled, remove the skin and place the peppers in a blender with the cream, salt and pepper and the chili oil.  Blend until smooth.

Make the soup.
Once the aubergines and onions have cooled, place them in a blender with the stock, salt and pepper.  Puree all the ingredients together.  Return the soup to the stove and reheat gently, do not bring to the boil.

Just before serving, spoon the red pepper cream into the soup.  Serve immediately.



One Response to “Aubergine Soup with Red Pepper”

  1. Etta says:

    I’ll try to put this to good use imdimeately.