Silky Eggplant Soup with Baby Peas and Radishes

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!