Avocado and Eggplant Velouté (soup)

by on October 12, 2017
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This is a popular dish in many African countries.

Velouté is one of the FIVE MOTHER SAUCES

Cut off green stem of eggplant
Coat outside with EVOO
Poke full of holes (lots)
Bake at 450º for about 35 minutes – till blackened
Let cool down until you can touch it without being burned
Cut open and discard most of the seeds
Scrape out flesh – Keep about the size of a playing card of the burnt flesh
– set flesh aside
Sautee diced onion over medium heat
Add garlic when onion has softened (remove center germ)
Salt and pepper to taste
Add pinches of curry, cardamom, powdered cumin, cumin seed, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugrek, and dry turmeric – whatever you already have on hand
Cook about 3 minutes, then add eggplant back in
Simmer another 8-10 minutes
While eggplant simmers, add shitake mushrooms (more or less, to taste) to a hot pan with EVOO
Sear mushrooms – add salt
Meanwhile, bring 3 C milk up to a high simmer
Add pulp into milk
Puree in blender with 4 TBL butter on low
Add skin back in during the last few seconds of blending
Pour into bowl and top with sauteed mushrooms
Optionally add some pieces of torn bread
Drizzle with EVOO
Sprinkle top with chopped chives

Find more like this: Stews and Soups, World Cuisine

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