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7 Minutes to Preparing Delicious Sig's Aubergine (Eggplant) and crispy Leek Soup

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Sig's Aubergine (Eggplant) and crispy Leek Soup

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Below are the ingridients that are required to prepare a remarkably good Sig's Aubergine (Eggplant) and crispy Leek Soup:

  1. You need of soup.
  2. Provide 1 large of aubergine (eggplant )thinly sliced , skin on.
  3. Prepare 2 large of tablespoons salted butter.
  4. Prepare 2 tbsp of of all purpose flour.
  5. Prepare 3 of large cup s of milk.
  6. Prepare 150 grams of smoked cheese ( I use Applewood).
  7. Provide 1 of good pinch of cayenne pepper.
  8. Provide 1 pinch of dried tarragon.
  9. Get 1 pinch of dried parsley.
  10. Use 1 tsp of fresh lemon juice.
  11. Provide 1/4 of length of a large leek.
  12. You need of paneer.
  13. Take 8 of small sticks of block paneer.
  14. Use 2 tbsp of turmeric.
  15. Get 2 tbsp of garam masala.
  16. Prepare 2 tbsp of sunflower oil or some butter for frying.

Ready with the ingridients? Below are the instructions on producing Sig's Aubergine (Eggplant) and crispy Leek Soup:

  1. First wash the aubergine and cut into fairly thin slices leaving the skin on.
  2. Put your aubergine into a steamer and steam until soft .If you don't have a steamer use a pot with a little water hang a sieve into it not touching the water . Put the aubergines into the sieve and cover with a lid . Boil the water and steam the aubergines until soft. Steaming them means that the skin also will be soft ..
  3. Whilst they are steaming , this should only take about 5-7 minutes let the butter melt in your soup pot when it has cleared add the flour and whisk until bubbles form , make sure it does not go brown or burn..
  4. Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn.
  5. Add the cheese stirring all the time if it gets to thick add more milk..
  6. Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like..
  7. Add the tarragon ,parsley and the lemon juice.
  8. Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn . They should be a green and brown colour .sprinkle over the soup..
  9. For the paneer. Cut the paneer of the block into thin strips , first roll in garam masala and then in turmeric .fry until golden brown , serve with the soup ..
  10. Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy ..

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