Hello everybody, it’s Louise, welcome to our 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 will make it a bit tasty. This is gonna smell and look delicious.
Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Sig's Aubergine (Eggplant) and crispy Leek Soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare soup
- Take 1 large aubergine (eggplant )thinly sliced , skin on
- Prepare 2 large tablespoons salted butter
- Take 2 tbsp of all purpose flour
- Take 3 large cup s of milk
- Prepare 150 grams smoked cheese ( I use Applewood)
- Make ready 1 good pinch of cayenne pepper
- Prepare 1 pinch dried tarragon
- Make ready 1 pinch dried parsley
- Get 1 tsp fresh lemon juice
- Take 1/4 length of a large leek
- Get paneer
- Get 8 small sticks of block paneer
- Prepare 2 tbsp turmeric
- Get 2 tbsp garam masala
- Make ready 2 tbsp sunflower oil or some butter for frying
Instructions to make Sig's Aubergine (Eggplant) and crispy Leek Soup:
- First wash the aubergine and cut into fairly thin slices leaving the skin on
- 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 .
- 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.
- Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
- Add the cheese stirring all the time if it gets to thick add more milk.
- 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.
- 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 .
- Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .
So that’s going to wrap this up with this special food sig's aubergine (eggplant) and crispy leek soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
