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Before you jump to Sig's Aubergine (Eggplant) and crispy Leek Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.
Everybody has heard the phrase “an apple a day will keep the doctor away”, but the question is, is this actually a true statement. You may know people that live by this and also require that their children live by this guideline as well. This thought can be identified in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In this article we are going to be examining apples to see if they really are a food which will help to keep you healthy.
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We hope you got benefit from reading it, now let’s go back to sig's aubergine (eggplant) and crispy leek soup recipe. You can cook sig's aubergine (eggplant) and crispy leek soup using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Sig's Aubergine (Eggplant) and crispy Leek Soup:
- Prepare soup
- You need 1 large aubergine (eggplant )thinly sliced , skin on
- Take 2 large tablespoons salted butter
- Provide 2 tbsp of all purpose flour
- Provide 3 large cup s of milk
- Provide 150 grams smoked cheese ( I use Applewood)
- You need 1 good pinch of cayenne pepper
- You need 1 pinch dried tarragon
- Prepare 1 pinch dried parsley
- Prepare 1 tsp fresh lemon juice
- Use 1/4 length of a large leek
- Provide paneer
- You need 8 small sticks of block paneer
- Prepare 2 tbsp turmeric
- Use 2 tbsp garam masala
- You need 2 tbsp sunflower oil or some butter for frying
Steps to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
- First wash the aubergine and cut into fairly thin slices leaving the skin on
- Put your aubergine into a steamer and steam until soft .If you don't have a steamer use a pot with a little water hang a sieve into it not touching the water . Put the aubergines into the sieve and cover with a lid . Boil the water and steam the aubergines until soft. Steaming them means that the skin also will be soft .
- Whilst they are steaming , this should only take about 5-7 minutes let the butter melt in your soup pot when it has cleared add the flour and whisk until bubbles form , make sure it does not go brown or burn.
- Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
- Add the cheese stirring all the time if it gets to thick add more milk.
- Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
- Add the tarragon ,parsley and the lemon juice
- Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn . They should be a green and brown colour .sprinkle over the soup.
- For the paneer. Cut the paneer of the block into thin strips , first roll in garam masala and then in turmeric .fry until golden brown , serve with the soup .
- Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .
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