1 eggplant, about 7 inches long, unpeeled
1 medium onion, cut into 1/2-inch slices
1 whole jalapeno pepper
1 large red bell pepper , halved, seeds and stem removed Olive oil spray
2 tbsp seasoning mixture
4 cups chicken stock
1 cup cream, hot
3/4 cup butter, melted
3/4 cup flour
sour cream , for garnish
Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame.
Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.
If desired, vegetables can be baked at 425° F on a cookie sheet about 20 minutes until soft and tender.
During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.
When vegetables are done, put in food processor and process until finely minced. In a large soup pot, add vegetable mixture to stock and cream.
Cook over medium heat until heated through, about 15 minutes. Combine butter and flour to make roux.
Add gradually to soup until desired consistency is achieved.
To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate.
Sugar: 7g
:
Calcium: 131mg
Calories: 503kcal
Carbohydrates: 30g
Cholesterol: 120mg
Fat: 40g
Fiber: 6g
Iron: 3mg
Potassium: 543mg
Protein: 8g
Saturated Fat: 24g
Sodium: 252mg
Vitamin A: 2249IU
Vitamin C: 39mg
