Soups & Stews > Basque > Pyrenees Winter Soup >
Pyrenees Winter Soup
Sopa de Invierno
4 C water
2 large tomatoes, peeled, seeded & chopped
2 medium-sized potatoes, peeled & cut into thick slices
1 onion, sliced
3 garlic cloves, peeled & minced
2 TBS olive oil
Salt to taste
6 black peppercorns (or to taste)
1 eggplant, cut into 1/2-inch slices
Combine all ingredients (except eggplant) in a large cooking pot. Bring to boil. Lower heat and allow to simmer for about one hour, or until the tomatoes and potatoes are extremely soft (almost to the point of mush). Strain mixture through a sieve into a large bowl; return sieved mixture to cooking pot. Peel the eggplant and cut into 1/2-inch slices. Heat a splash of olive oil in a skillet; cook eggplant over medium heat (adding more olive oil if necessary) until slices are golden brown. Drain eggplant slices on paper towels; add to strained soup in cooking pot. Serve.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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