Roasted Eggplant Soup With Goat Cheese Dumplings
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 large
Onion (chopped)1 small
Russet Potato (peeled, chopped)1.5 tsps
Oregano (dried)1 cup
White Wine (dry)7.5 cups
Chicken Stock (or more)1 cup
Whipping Cream1 tbsp
Olive Oil1 cup
Basil (chopped fresh)Directions:
1
For soup: Preheat oven to 375°F
2
Place eggplant cut side down on oiled rimmed baking sheet
3
Bake until very tender, about 1 hour
4
Cool
5
Melt butter in heavy large pot over medium heat
6
Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes
7
Add wine; cook 2 minutes
8
Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes
9
Scoop out eggplant flesh; discard skins
10
Add eggplant to soup
11
Simmer 10 minutes
12
Working in batches, puree soup in blender
13
Return soup to pot
14
Mix in cream
15
Season with salt and pepper
16
(Can be made 1 day ahead; cool slightly
17
Cover; chill
18
) Preheat oven to 375°F
19
Place eggplant cut side down on oiled rimmed baking sheet
20
Bake until very tender, about 1 hour
21
Cool
22
Melt butter in heavy large pot over medium heat
23
Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes
24
Add wine; cook 2 minutes
25
Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes
26
Scoop out eggplant flesh; discard skins
27
Add eggplant to soup
28
Simmer 10 minutes
29
Working in batches, puree soup in blender
30
Return soup to pot
31
Mix in cream
32
Season with salt and pepper
33
(Can be made 1 day ahead; cool slightly
34
Cover; chill
35
) For dumplings: Heat oil in small skillet over medium heat
36
Add shallots; sauté 4 minutes
37
Cool
38
Mix in cheese, tomatoes and basil
39
Season filling with salt and pepper
40
Place wrappers on work surface
41
Place 2 teaspoons filling in center
42
Brush edges with water
43
Fold wrappers diagonally in half; press edges to seal
44
(Can be made 4 hours ahead
45
Place in single layer on floured baking sheet
46
Cover; chill
47
) Bring soup to simmer, thinning with more stock if necessary
48
Cook dumplings in pot of boiling salted water until tender, about 1 minute
49
Ladle soup into bowls
50
Using slotted spoon, place 2 dumplings atop soup in each bowl
51
Heat oil in small skillet over medium heat
52
Add shallots; sauté 4 minutes
53
Cool
54
Mix in cheese, tomatoes and basil
55
Season filling with salt and pepper
56
Place wrappers on work surface
57
Place 2 teaspoons filling in center
58
Brush edges with water
59
Fold wrappers diagonally in half; press edges to seal
60
(Can be made 4 hours ahead
61
Place in single layer on floured baking sheet
62
Cover; chill
63
) Bring soup to simmer, thinning with more stock if necessary
64
Cook dumplings in pot of boiling salted water until tender, about 1 minute
65
Ladle soup into bowls
66
Using slotted spoon, place 2 dumplings atop soup in each bowl