... it is time for soup.
Yesterday we had one of those rainy, dark grey days. On days like that I just want to curl up with a blanket and a book and a nice cup of coffee or tea. Since that was not in the cards for me I had to settle for a nice steamy bowl of soup for dinner.
Wich was more than fine, because I got to use summer-vegetables. And those are so delicious in a soup. My aubergine obsession struck again and I built the soup around a white aubergine and a zucchini.
It turned out really nice and smooth and the gorgonzola as topping added a nice spicey component to the soup.
Ingredients:
- Zucchini
- Onion, diced
- Garlic
- Green sweet pepper
- White aubergine
- Potatoes
- Whipping cream
- Gorgonzola
- Salt, pepper
- Vegetable broth
- Thyme, rosemary
- olive oil
Start with dicing the onion and peeling the garlic. Put them in a large pot and soften them with a little bit of olive oil on medium heat.
Turn the heat up a little and add the, potatoes, the green sweet pepper and zucchini dices and roast them for a three to four minutes. Stir occasionally.
My pot was somewhat older and the vegetables stuck to the bottom a lot, so I had to keep an eye on that.
Next, add the aubergine dices and turn the heat back down to a medium. Make sure you don't burn anything. Season with thyme and rosemary. Now pour in enough vegetable broth to almost cover the vegetables and let it cook for 15 minutes. Finally, when everything is a little soft, take the pot off the heat and pureé the soup until smooth.
In a bowl beat the cream untill it is almost whipped.
Taste the soup again and season with salt and pepper. Carefully stir in 3/4 of your cream.
Serve in bowles or deep plates and crumble some gorgonzola in. Finish by topping it off with a spoon of whipped cream for each plate.
Bon Appétit
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