Ingredients with Measurements:
- 2 large eggplants, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the eggplant to the pot and stir to combine with the onion and garlic. Cook for 10 minutes, stirring occasionally.
3. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat and let simmer for 20 minutes, or until the eggplant is very tender.
4. Remove the pot from the heat and let cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream, turmeric, cumin, salt, and pepper. Heat the soup over low heat until warmed through.
6. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 18g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- You can use coconut milk instead of heavy cream for a dairy-free version of this soup.
- If you don't have turmeric or cumin, you can use curry powder instead.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or toasted nuts for added crunch.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Croutons
- Toasted nuts
Pairings:
- This soup pairs well with a simple green salad or a crusty bread.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thin, you can simmer it over low heat until it thickens up.
Food safety advice:
- Be sure to cook the eggplant thoroughly to avoid any foodborne illness.
Food history:
- Sher Berinj Soup is a traditional Persian soup made with eggplant and spices.
Flavor profiles:
- This soup is creamy, savory, and slightly spicy.
Serving suggestions:
- Serve this soup as a starter to a larger meal or as a light lunch or dinner.
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Region: Iranian