-
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 .
-
3
Put the aubergines into the sieve and cover with a lid .
-
4
Boil the water and steam the aubergines until soft.
-
5
Steaming them means that the skin also will be soft .
-
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
Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
-
8
Add the cheese stirring all the time if it gets to thick add more milk.
-
9
Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
-
10
Add the tarragon ,parsley and the lemon juice
-
11
Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn .
-
12
They should be a green and brown colour .sprinkle over the soup.
-
13
For the paneer.
-
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
Taste and adjust seasoning and thickness of soup if needed .
-
16
Hope you enjoy .
