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Post Info TOPIC: Eggplant, Red Pepper & Pear Soup


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Eggplant, Red Pepper & Pear Soup


Puree of Roast Eggplant, Red Pepper & Pear Soup

From Mistral Restaurant in Santa Rosa, CA.


Ingredients:
5 onions
1 head celery
3 large carrots
30 cloves garlic (smashed)


Cook onions, celery, carrots and garlic slowly, uncooked over low/medium heat until translucent. (*sweat **mire poix in oil.

7 Italian eggplants (peeled and large diced)
14 Red pepper (seeded and halved) - green bells can be substituted or 1/2 of each
2 or 3 Jalapenos (seeded and halved) - optional
14 pears (peeled, cored, and halved)


Take eggplants, peppers, and pears and coast with oil season to taste. Roast at 352 degrees until soft.

3 Tablespoons fresh Thyme
1 quart White rice or basmati cooked al dente
1-1/2 Tablespoons ground cumin
1 Tablespoon ground coriander
2 cups fresh parsley
5 heaping Tablespoons tomato paste
1/2 cup lemon juice
1/2 to 1/2 cup honey
9 quarts water
1/2 cup Salt (kosher if you have) or 1/3 cup or less if iodized


Mix **mire poix, roasted ingredients and the above and bring to a boil. Puree and strain. Salt and pepper to taste.

Note: You can add cream at finish if desired.

MAKES: 3-1/2 gallons

*Sweat: To cook slowly, uncovered, over low/medium heat with little fat until translucent.

**mire poix (mEEr-pwah) : a mixture of vegetables (usually onions, carrots, and celery, in the ratio of 2:1:1), added to stocks or sauces as a basic flavoring. Can be left plain, or browned in order to add color to a stock. Other vegetables are sometimes used, depending upon the desired flavor or colors of the finished stock.


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