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Recipe Category: Soups » Entrees

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.

Serves: 6-8
Preparation Time: 15 minutes
Cooking time: 1 hour
Ingredients
  • 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
Method

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.

Author: Naomi Crisante
Date Created: 30/04/2019