Roasted Eggplant Soup

Ingredients

• 7 eggplants (Use 6–8 eggplants; roasted over an open flame, peeled, and minced. Quantity uses the midpoint of the stated range.)
• 1 cup cashews (Toasted until fragrant and lightly browned.)
• 1 white onion (Chopped.)
• 11 cloves garlic (Use 10–12 cloves; chopped. Quantity uses the midpoint of the stated range.)
• 1 tbsp fish sauce (Or to taste.)
• 0.5 cup cooking cream (Stirred in after blending.)
• 10 strips bacon (Chopped or sliced; rendered until crispy and reserved for garnish.)
• chicken stock (As needed to loosen the soup to the desired consistency.)
• black pepper (To taste.)
• parsley (For topping.)

Steps

1. 1

   Prepare an open flame, grill, or gas burner. Roast the eggplants directly over the flame, turning them regularly, until the skins are deeply charred and the flesh feels soft throughout.

2. 2

   Transfer the roasted eggplants to a bowl. Peel away the charred skins, place the cooked flesh in the bowl, and cover it tightly with plastic wrap. Let it steam and rest until cool enough to handle, about 10 minutes.

3. 3

   While the eggplants steam, heat a separate dry pan over medium heat. Add the cashews and toast them, stirring frequently, until fragrant and lightly browned. Remove them from the pan and set aside.

4. 4

   Place the chopped bacon in a hot pan over medium heat. Cook until the fat has rendered and the bacon is crispy and golden, turning or stirring as needed. Remove the bacon with a slotted spoon and reserve it for garnish, leaving the rendered fat in the pan.

5. 5

   Remove the steamed eggplant flesh from the bowl and mince it finely. Discard the skins and any tough stem pieces.

6. 6

   Add the chopped onion to the pan with the bacon fat. Sauté over medium heat until softened and translucent, about 5–7 minutes.

7. 7

   Add the chopped garlic to the softened onion. Cook for about 1 minute, stirring, until fragrant but not browned.

8. 8

   Add the minced eggplant to the pan with the onions and garlic. Stir to combine and heat the mixture through.

9. 9

   Add the toasted cashews and enough chicken stock to create a soup base that can blend easily. Season with fish sauce and black pepper, stirring to distribute the seasoning.

10. 10

    Transfer the hot mixture to a blender in batches if necessary. Secure the lid, vent it safely for steam, and blend until completely smooth and creamy.

11. 11

    Return the blended soup to the pan. Add the cooking cream and stir until fully incorporated. Warm gently without boiling, tasting and adjusting the fish sauce, pepper, or stock as needed.

12. 12

    Ladle the soup into bowls. Garnish with the reserved crispy bacon and parsley, then serve immediately.

Notes

The source does not specify an exact amount of chicken stock; add it gradually until the soup reaches your preferred thickness. Use caution when blending hot soup, and work in batches if needed. The recipe includes fish sauce and bacon, so it is not vegetarian or dairy-free.

Nutrition per serving

• soup
• main
• smoky
• creamy
• blended
• flame-roasted
• high-protein
• comfort food