Roasted Eggplant Soup Recipe
Serving : 4 Servings
Ingredients
- 2 roasted eggplants,
- 2 tablespoons flour,
- 5 cups water,
- 1 cup whole milk,
- 1 tablespoon butter,
- Salt.
Preparation
- Melt butter, add the flour and cook for 2 mins,
- Add the diced roasted eggplants and cook for 2 mins stirring,
- Add the water and cook on low heat until thickened,
- Add the milk, stir and boil for 2 more mins,
- Finally add the salt, stir and remove from heat.
Bon appétit...
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1 comment
- lana: This is the first time I see an eggplant soup! I might try it out to see how it would taste! July 7, 2014 7:02 pm