Silky Eggplant Soup with Baby Peas and Radishes Recipe

Name: Silky Eggplant Soup with Baby Peas and Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups half-and-half; One 3-ounce Parmigiano-Reggiano rind; 6 garlic cloves, peeled; 2 large eggplants (about 1 1/2 pounds each), halved lengthwise; 1 tablespoon extra-virgin olive oil; 1 1/2 tablespoons freshly squeezed lemon juice; 1 cup frozen baby peas, thawed; Salt; 2 large radishes, thinly sliced; 2 tablespoons chopped preserved lemon peel

Servings: persons

2 cups half-and-half
One 3-ounce Parmigiano-Reggiano rind
6 garlic cloves, peeled
2 large eggplants (about 1 1/2 pounds each), halved lengthwise
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 cup frozen baby peas, thawed
Salt
2 large radishes, thinly sliced
2 tablespoons chopped preserved lemon peel

1
In a large saucepan, combine the half-and-half with the Parmigiano-Reggiano rind and garlic and bring to a simmer.
2
Cover and let stand off the heat for 1 hour.
3
Strain and discard the solids.
4
Return the half-and-half to the saucepan.
5
Meanwhile, preheat the oven to 450.
6
Brush the cut sides of the eggplants with the olive oil and place cut side down on a parchment paperlined baking sheet.
7
Bake for about 45 minutes, or until tender.
8
Scoop the eggplant flesh into a blender and puree until smooth.
9
Strain the puree through a fine sieve into the saucepan with the cream.
10
Stir in the lemon juice and peas and season with salt.
11
Heat until warmed through, about 5 minutes.
12
Ladle the soup into cups, top with the radishes and preserved lemon peel and serve.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups half-and-half, One 3-ounce Parmigiano-Reggiano rind, 6 garlic cloves, peeled, 2 large eggplants (about 1 1/2 pounds each), halved lengthwise, and more.

Yes, Silky Eggplant Soup with Baby Peas and Radishes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Silky Eggplant Soup with Baby Peas and Radishes

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