Sig's Aubergine (Eggplant) and crispy Leek Soup

Name: Sig's Aubergine (Eggplant) and crispy Leek Soup
Cuisine: American
Ingredients: 1 large aubergine (eggplant )thinly sliced , skin on; 2 large tablespoons salted butter; 2 tbsp of all purpose flour; 3 large cup s of milk; 150 grams smoked cheese ( I use Applewood); 1 good pinch of cayenne pepper; 1 pinch dried tarragon; 1 pinch dried parsley; 1 tsp fresh lemon juice; 1/4 length of a large leek; 8 small sticks of block paneer; 2 tbsp turmeric; 2 tbsp garam masala; 2 tbsp sunflower oil or some butter for frying

Sigrun @sigrun

German, living in England

I just had bits and pieces of different things left that I wanted to use up.
I thought well why not come up with an aubergine/ eggplant soup

Sigrun @sigrun

German, living in England

I just had bits and pieces of different things left that I wanted to use up.
I thought well why not come up with an aubergine/ eggplant soup

Saved

Ingredients

soup
1 largeaubergine (eggplant )thinly sliced , skin on
2 largetablespoons salted butter
2 tbspof all purpose flour
3large cup s of milk
150 gramssmoked cheese ( I use Applewood)
1good pinch of cayenne pepper
1 pinchdried tarragon
1 pinchdried parsley
1 tspfresh lemon juice
1/4length of a large leek
paneer
8small sticks of block paneer
2 tbspturmeric
2 tbspgaram masala
2 tbspsunflower oil or some butter for frying

Saved

Steps

1

First wash the aubergine and cut into fairly thin slices leaving the skin on
2

Put your aubergine into a steamer and steam until soft .If you don't have a steamer use a pot with a little water hang a sieve into it not touching the water . Put the aubergines into the sieve and cover with a lid . Boil the water and steam the aubergines until soft. Steaming them means that the skin also will be soft .
3

Whilst they are steaming , this should only take about 5-7 minutes let the butter melt in your soup pot when it has cleared add the flour and whisk until bubbles form , make sure it does not go brown or burn.
4

Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
5

Add the cheese stirring all the time if it gets to thick add more milk.
6

Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
7

Add the tarragon ,parsley and the lemon juice
8

Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn . They should be a green and brown colour .sprinkle over the soup.
9

For the paneer. Cut the paneer of the block into thin strips , first roll in garam masala and then in turmeric .fry until golden brown , serve with the soup .
10

Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .