I cracked the glass on our bathroom window while pushing it down to close, tonight…
The last one is the winner, for I am definitely not strong! and I don’t think I have a temper problem. But boy, did I want that window closed. I’m c c c cold (I know I’m going to regret saying this comes December)
It’s definitely soup weather these days, and soup is what I made for dinner tonight. Roasted peppers and eggplant soup. Mei and her old man loved it, Grabby loved dipping her bread into it– she dips the bread and eats the top part that didn’t get the soup. (It was both annoying and amusing to watch. O Grabby ~sigh~)
Roasted Peppers and Eggplant soup:
2 Eggplants– one large and the other medium sized– roasted, peeled and chopped.
3 medium tomatoes– chopped.
1 Large red bellpepper, roasted, peeled and chopped.
2 Garlic cloves– crushed.
1 Large onion–cubed.
3 cups chicken stock.
1/2 a large lemon squeezed
1 tsp cumin
1 tsp paprika
2 tbsp olive oil
Salt and pepper to taste.
Preheat oven to 400 degrees F. Meanwhile, wash and poke your eggplants with a skewer or a fork all over, place in oven for about 45 minutes or until the skin looks wrinkly and the flesh is soft when poked. Core your pepper, and cut it into four wide strips, broil on low until the skin turns blackish, remove from broiler and place in a zip lock for a few minutes until the skin is wrinkly and is easy to peel. Peel skin and cut your peppers into cubes.
In a large pot, heat olive oil then add your spices (cumin and paprika) stir until aromatic, then add onions and garlic and cook until onions are soft. Add your veggies (eggplant, peppers and tomatoes) and stir for about two minutes. Add the stock and the juice and simmer for fifteen minutes, or until everything is soft.
remove from stove and let cool for 10 minutes or so, and then pulse in the food processor in batches, or blend in a blender (both work).
Serve with a dollop of sour cream, and buttered toast on the side.