VEGAN

Artichoke and Eggplant Soup

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Pureed eggplant soups are usually a bit dull. The brown flesh of the eggplant needs to be brightened up with something, and the chef of a popular American restaurant chooses the most luxurious addition — artichokes. Here, we don't have fresh artichokes available on every corner during the season. But that’s no reason to completely give up on the soup. You can use canned artichokes in oil, but take a third less than what the recipe calls for and add more eggplant to the soup instead. Be careful with the amount of salt, as there is already plenty in canned products.

Ingredients

Potato - 5.3 oz
Shallot - 3.5 oz
Celery salt - 3.5 oz
Eggplants - 7.1 oz
Artichoke bottoms - 7.1 oz
Cilantro - 0.4 oz
Olive Oil - 3 fl oz

Step by Step guide

Step 1

Dice all the vegetables and sauté them in olive oil until golden brown. Set aside 30 grams of artichokes for serving.

Step 2

Transfer the vegetables to a pot, add 2 liters of water, bring to a boil, and simmer for about 1 hour. Approximately 2/3 of the water should evaporate.

Step 3

Transfer the soup to a blender and puree until smooth.

Step 4

Slice the reserved artichoke crosswise into thin rounds. Place them in heated oil at 356°F and fry until golden brown. Transfer to a few layers of paper towel to remove excess oil.