Smoky Eggplant Soup with Truffle Oil and Prosciutto Crisps
A silky textured eggplant soup finished with crunchy prosciutto and the scent of truffle makes an elegant entree.
|Preparation Time:||15 minutes|
|Cooking time:||1 hour|
- 2 large eggplants
- 1 onion, unpeeled, cut into quarters
- 4 cloves garlic, unpeeled
- olive oil, for drizzling
- 2 large potatoes, peeled and chopped
- 1 litre chicken stock
- 8 thin slices prosciutto, cut in half lengthwise
- ½ cup cream
- sea salt and freshly ground black pepper, to taste
- truffle oil
- crusty bread, for serving
Prick eggplant with a fork and place on a baking tray with onion wedges and garlic. Drizzle with a little olive oil and bake at 200°C for 30-40 minutes until eggplant has softened, turning halfway through cooking time. Cut eggplants in half and spoon out flesh, remove skin from roasted onion and garlic and combine all together in a saucepan with potatoes and chicken stock. Bring to the boil and simmer covered for 30 minutes until potatoes are tender. Meanwhile, bake prosciutto at 200°C for 5-7 minutes until crisp and allow to cool. Puree soup with a hand-held blender or food processor, add cream and season to taste. Serve soup with a few drops of truffle oil, chargrilled prosciutto and crusty bread.