Sig's Aubergine (Eggplant) and crispy Leek Soup

1. 1

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

2. 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 .

3. 3

   Put the aubergines into the sieve and cover with a lid .

4. 4

   Boil the water and steam the aubergines until soft.

5. 5

   Steaming them means that the skin also will be soft .

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Add the tarragon ,parsley and the lemon juice

11. 11

    Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn .

12. 12

    They should be a green and brown colour .sprinkle over the soup.

13. 13

    For the paneer.

14. 14

    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 .

15. 15

    Taste and adjust seasoning and thickness of soup if needed .

16. 16

    Hope you enjoy .

* Per serving · 4 servings · Values may vary.