Serenbe Style and Soul

with Marie Nygren



October 2013



Steven Satterfield’s Roasted Pepper and Eggplant Soup

Written by , Posted in Recipes

  • Oven roast 2 large or three small whole eggplant; cool, peel
  • Oven roast 4 large or 6 small peppers; cool, peel, reserve liquid
  • Oven roast 3 fresh tomatoes with olive oil, salt, pepper, and fresh thyme sprigs; cool, peel
  • 2 tablespoons butter
  • ½ cup extra virgin olive oil
  • 2 small or 1 large yellow onion, chopped
  • 2 cloves garlic
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • 1 hot pepper, seeded
  • ¼ cup local honey
  • 2 quarts chicken stock
  • kosher salt
  • black pepper
  • smoked paprika

Heat butter and olive oil in a soup pot and add onions, garlic, thyme, salt, and pepper.  Sweat until translucent.  Add roasted vegetables, stock, and remaining ingredients.  Simmer 30-45 minutes and taste for seasoning.  Remove bay leaf and blend until smooth.  Serve hot in individual bowls.  Garnish with smoked paprika and drizzle with olive oil.

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