Sig's Aubergine (Eggplant) and crispy Leek Soup
Sig's Aubergine (Eggplant) and crispy Leek Soup

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's aubergine (eggplant) and crispy leek soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Sig's Crispy and Moist Aubergine (eggplant) Treats Sigrun German, living in England.

Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Sig's Aubergine (Eggplant) and crispy Leek Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sig's aubergine (eggplant) and crispy leek soup using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
  1. Prepare soup
  2. Make ready 1 large aubergine (eggplant )thinly sliced , skin on
  3. Make ready 2 large tablespoons salted butter
  4. Take 2 tbsp of all purpose flour
  5. Get 3 large cup s of milk
  6. Take 150 grams smoked cheese ( I use Applewood)
  7. Get 1 good pinch of cayenne pepper
  8. Make ready 1 pinch dried tarragon
  9. Make ready 1 pinch dried parsley
  10. Prepare 1 tsp fresh lemon juice
  11. Take 1/4 length of a large leek
  12. Take paneer
  13. Take 8 small sticks of block paneer
  14. Get 2 tbsp turmeric
  15. Prepare 2 tbsp garam masala
  16. Prepare 2 tbsp sunflower oil or some butter for frying

Put the aubergines into the sieve and cover. Sig's Aubergine (Eggplant) and crispy Leek Soup. I just had bits and pieces of different things left that I wanted to use up. I thought well why not come up with an aubergine/ eggplant soup cookpad.japan.

Instructions to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
  1. First wash the aubergine and cut into fairly thin slices leaving the skin on
  2. 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 .
  3. 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.
  4. Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
  5. Add the cheese stirring all the time if it gets to thick add more milk.
  6. Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
  7. Add the tarragon ,parsley and the lemon juice
  8. 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.
  9. 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 .
  10. Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .

I just had bits and pieces of different things left that I wanted to use up. I thought well why not come up with an aubergine/ eggplant soup cookpad.japan. Remove skin from eggplant (I just slice it off with my knife but a peeler can work too). You will see a lot of liquid accumulate on top of the eggplant. In the meantime, heat the olive oil in a large pot over medium heat.

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