Creamy Chicken Pasta With Tomato Bruschetta
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Gluten Free, Coeliacs, Nut Free
1 onion, sliced
50ml olive oil
1 garlic clove, crushed
2 large aubergines, diced
100ml white wine
1 litre chicken stock
1 lemon, grated zest & juice
60ml creme fraiche
Half a bunch coriander leaves, freshly chopped
Salt & pepper, to taste
Thank you to award-winning chef Eyck Zimmer for this Aubergine Soup recipe:
Sweat the onions in olive oil without colouring until soft.
Add the garlic, diced aubergines and ground cumin and sweat for another 5 minutes.
Deglaze with the white wine and cook until reduced completely.
Add the chicken stock and the grated lemon zest and bay leaf and cook for 30 minutes.
Remove the bay leaf and puree in a food processor and pass through a sieve.
Finish with the lemon juice and add salt & pepper to taste.
Separately mix the creme fraiche with chopped coriander and a further pinch of cumin powder, drizzle on top of the soup and serve.