Tangy Eggplant Soup
Serves: 8 servings
  • Cream Soup Mix
  • 1 cup SACO Cultured Buttermilk Blend
  • ¾ cup cornstarch
  • ¼ cup instant chicken bouillon granules
  • 2 Tbsp dried onion flakes
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Soup
  • 1½ lbs eggplant
  • 1 Tbsp olive oil
  • 2 tsp roasted garlic, chopped
  • 2 cups cups onion, chopped
  • 1 tsp salt black pepper
  • 2½ cups chicken stock
  • ⅔ cup Cream Soup Mix (above)
  • ¼ cup dry sherry
  • 3 Tbsp sour cream
  • 2 Tbsp tahini
  • ¼ tsp cayenne pepper
  • ¼ cup parsley, finely minced
  1. Cream Soup Mix
  2. Combine all ingredients and store in an airtight container in the refrigerator.
  3. Soup (Preheat the oven to 375°F. Slice eggplant in half lengthwise. Lightly salt each open side and let sit for 15 minutes to drain bitter juices.
  4. Rinse, pat dry and brush cut sides with olive oil.
  5. Bake 30-40 minutes face down on a lined baking sheet.
  6. Cool until workable.
  7. Scoop out the pulp and discard the skins.
  8. Saute the garlic and onion in olive oil with salt until onions are soft, but not browned.
  9. Season with additional salt and pepper to taste.
  10. In a food processor, blend together the eggplant, chicken stock, soup mix and onion mixture. Transfer to a heavy saucepan.
  11. Add the sherry, cover and heat on low.
  12. When the soup is hot, whisk in the tahini, sour cream and cayenne.
  13. Whisk until smooth.
  14. Cover and keep soup warm until serving.
Nutrition Information
Calories: 187 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 26g Sugar: 10g Sodium: 938mg Fiber: 3g Protein: 8g Cholesterol: 13mg
Recipe by SacoFoods at http://www.sacofoods.com/tangy-eggplant-soup/