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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sig's aubergine (eggplant) and crispy leek soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sig's Aubergine (Eggplant) and crispy Leek Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

Great recipe for 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 Sig's Aubergine (Eggplant) and crispy Leek Soup.

To get started with this particular recipe, we must 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 cook it.

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

Working in batches, puree soup in blender until smooth. Meanwhile, sautee chopped leek and onion in olive oil until just soft. Rinse salted eggplant thoroughly and add to skillet with onions and leek, sauteing until eggplant begins to soften. Pour chicken broth into skillet, increasing heat until broth begins to steam.

Steps 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 .

Broil eggplant until charred all over, turning as needed. Let cool, remove skin and coarsely chop. In medium large stockpot, melt butter over medium heat. Saute onions and garlic until soft. Peeling the eggplant is a matter of personal preference.

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