Eggplant, and Crab Soup
the vegetables for this soup before adding them brings
out all their sweetness and subtle flavors. The soup is
great served hot or chilled.
4 - 6
2 lb. Ripe Tomatoes (halved)
6 garlic cloves, skins left on
4-5 tbls. Light Olive Oil
2 Onions (peeled and roughly chopped)
1 1/2 qts. Chicken Stock or Vegetable Stock
2 tbls. Fresh Tarragon (chopped)
1 tbls. Tomato Puree
2/3 cup Dry White Wine
12 oz. Canned Crab Meat (drained and broken into flakes)
Salt and Freshly Ground Black Pepper
Sprigs of Tarragon (for garnish)
the oven to 400°F/200°C. Peel the eggplant thinly
and cut the flesh into cubes about 1-inch square Put Into
a baking tray and drizzle over a little olive oil. Put
the tomato halves and the garlic cloves on a separate
baking tray and brush with a little olive oil.
Roast the vegetables and garlic for 30 minutes. After
15-20 minutes, check the garlic. If it has begun to dry
and turn brown, remove it. Cool and then squeeze the garlic
pulp from the skins. Scoop the tomato flesh and juice
from the tomato skins, discarding the skins.
Heat the remaining olive oil in a large saucepan and gently
fry the onions until soft and transparent. Add tin eggplant,
tomato, garlic, stock, tarragon, white wine, and tomato
puree. Bring to the boil, reduce the heat, cover the pan,
and simmer for 30 minutes.
Allow the mixture to cool, then puree it in a food processor
or blender until smooth. Return to the pan and stir in
the crab meat. Taste and adjust the seasoning, if necessary,
and heat the soup through. Serve garnished with sprigs
of fresh tarragon.