[ Cream of Ratatouille Soup ]
Difficulty: 1 star
In this recipe, the onion, pepper, zucchini, and tomatoes can be doubled. Modify the stock and cream to your taste.
3 tablespoons olive oil
1 eggplant, peeled, chopped
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 large garlic cloves, minced
2 large tomatoes, coarsely chopped
2 tablespoons fresh thyme, chopped
3/4 cup (or more) chicken stock
1/4 cup heavy cream
Garnish: Croutons, toasted pumpkin seeds, sprigs of oregano, basil
Heat 2 tablespoons oil in a heavy large deep skillet. Add eggplant, onion,
bell pepper, zucchini, and garlic; cook until just soft, about 15 minutes.
Add remaining 1 tablespoon olive oil, tomatoes and thyme. Reduce heat
to medium low, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.
Processing in batches, purée vegetable mixture in blender with 3/4 cup
stock. (Up to this point you can make ahead, and refrigerate or freeze.)
Transfer purée to saucepan. Add cream. Season with salt and
pepper. Cook until heated through, about 5 minutes, thinning with addi-
tional stock if desired. Ladle into bowls and sprinkle with croutons or toasted pumpkin seeds. Add some green herbs like oregano or basil for garnish.
Recipe base courtesy of: