What a summer…as in, its been a cold, rainy one in Juneau I’ve been traveling a lot and had company, so I haven’t had to experience it too much, but it has still been kind of crummy. That crummy weather is the perfect weather for Broiled Vegetable Soup (pg. 115), though!
I honestly have no excuse for taking FOREVER to update since the last post. I have been cooking other (and re-run) Ottolenghi, though, and really, really want his new book “Sweet.” I’ve been following Chef on Instagram and OMG his desserts look delicious! Another blog idea…? 😉
Anyway, tonight I had a giant eggplant in my fridge and its cloudy, rainy, and cold. I looked up eggplant recipes in “Plenty” and viola! Broiled Vegetable Soup! It looked super (soup-er? haha!) easy, so I thought it would be a good one while I multi-tasked.
Throw the veggies in the broiler at various times, while the onions and oil are slowly cooking on the stove, put it all together with spices and veggie broth, and blend with an immersion blender. Add beans. Done!
Easy peasy. The hardest (and messiest) part was skinning the peppers and scooping out the eggplant. Some of the pepper skin came off nicely, but some wanted to stick on those peppers! Scooping the eggplant was easier, but very messy.
Overall, it took about 2 hours because of all of the broiling. Once done, we enjoyed it with a little bit of naan bread 🙂 3 Stars. It was yummy–the “burnt” eggplant really shown through–but it was not quite as good as some of the others and I felt like it needed something a bit more…not sure what, though. (My picture below, no picture in the book).