Cream of Eggplant and Tomato Soup
Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.
This aromatic and nutritious cream soup is made from sautéed peas and ham, which are then pureed and enriched with cream. The addition of mint gives the soup a fresh and refined taste.
Instructions
Prepare all ingredients.
Finely chop the mint and parsley leaves. Peel and finely chop the garlic.
In a saucepan, heat olive oil, add garlic, and sauté for 1 minute.
Dice the ham.
Add the ham to the saucepan and sauté for 3-4 minutes.
Add the peas and sauté for 2 minutes.
Pour in the water.
Add mint and parsley. Cook for 5-7 minutes.
Puree the soup until smooth using an immersion blender.
Add salt and ground pepper to taste.
Pour in the cream and heat for 1-2 minutes, without bringing it to a boil.
Ladle the soup into bowls and serve.
Bon appétit!
30 мин
7 servings
