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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sig's aubergine (eggplant) and crispy leek soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sig's Aubergine (Eggplant) and crispy Leek Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

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.

To begin with this particular recipe, we have to 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. Prepare 1 large aubergine (eggplant )thinly sliced , skin on
  3. Make ready 2 large tablespoons salted butter
  4. Prepare 2 tbsp of all purpose flour
  5. Prepare 3 large cup s of milk
  6. Take 150 grams smoked cheese ( I use Applewood)
  7. Make ready 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. Prepare 1/4 length of a large leek
  12. Make ready paneer
  13. Make ready 8 small sticks of block paneer
  14. Take 2 tbsp turmeric
  15. Get 2 tbsp garam masala
  16. Take 2 tbsp sunflower oil or some butter for frying

Sig's Aubergine (Eggplant) and crispy Leek Soup. aubergine (eggplant)thinly sliced, skin on • tablespoons salted butter • of all purpose flour • large cup s of milk • smoked cheese (I use Applewood) • good pinch of cayenne pepper • dried tarragon • dried parsley Sig's Aubergine (Eggplant) Treat Had some aubergines (eggplants) and some of my tomato soup from yesterday. I don't like wasting food so I came up with this. ☺ Sigrun German, living in England. Remove skin from eggplant (I just slice it off with my knife but a peeler can work too). Rinse salted eggplant thoroughly and add to skillet with onions and leek, sauteing until eggplant begins to soften.

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 .

Pour chicken broth into skillet, increasing heat until broth begins to steam. Remove from heat and stir in cilantro. Peeling the eggplant is a matter of personal preference. To do so, wash the eggplant with soap and water and use a peeler or paring knife to remove the skin. Skin-on or peeled, the eggplant cooks better in soup chopped or diced.

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