Creamy Aubergine, Cannellini Bean and Ricotta Soup
from The Naked Chef, Jamie Oliver, Michael Joseph, 1999.
Reading the name of this soup had me wondering. The thought of eggplant as a soup ingredient along with ricotta didn’t sound too appetising to me. However, Jamie Oliver comes with good recommendations world-wide as a chef. So I had to give it a go.
The Naked Chef is a book that has a much clearer layout than a subsequent Jamie’s Dinners which I found to be somewhat messy and a bit on the confusing side when you tried to cook from it. This previous book has recipes laid out clearly and the instructions are easy to follow.
I didn’t use dry cannellini beans but preferred the quicker use of a can. The eggplants had to be baked whole until they had gone soft and crinkly. When the flavourings of onions, garlic, basil and parsley were lightly fried the insides of the eggplant were added with the beans and stock. It was then cooked for a while and half of it was put through the blender. The two lots were joined together and the ricotta mixed in.
It looked really pale and creamy but the taste was quite wonderful.
Ease of cooking: ✔✔✔
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