Celery casserole with lamb
2020-08-13 / test@t
Eggplant and pepper cream soup
Cream soup can be safely called two in one. Shake, but do not mix: pour the eggplant soup into one half of the plate, and the bell pepper soup into the other. However, if you really want to, you can mix it.
Ingredients
- red bell pepper - 600 g
- onions - 300 g
- garlic - 250 g
- potatoes - 200 g
- eggplant - 600 g
- olive oil - 80 ml
- thyme - 5 g
- sugar - 30 g
- cilantro - a few leaves
- salt pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the bell peppers and chop randomly. Chop onion (150 g), garlic (50 g) and half potatoes at random.
Step 2
Fry the potatoes in olive oil (40 ml) until golden brown.
Step 3
Add pepper, onion, garlic and spices to the potatoes, pour 1 liter of water and simmer over low heat for 30 minutes. Season with salt and pepper. Punch with a blender until puree.
Step 4
Peel the eggplant from the skin. Cut the remaining potatoes, onion and garlic into slices.
Step 5
Fry chopped vegetables in olive oil, add 1 liter of water, add spices and simmer over low heat for 30 minutes. Taste with salt and pepper. Punch with a blender until puree.
Step 6
When serving, pour both types of cream soup into a bowl, being careful not to mix them. Decorate with cilantro leaves.
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