Tuesday, 13 September 2011

Ratatouille soup

Yesterday I ate my favorite soup. Perfect for those windy fall days. Ratatouille is a classic French vegetable mix. It usually consists of tomatoes, eggplant, zucchini, peppers and onions. The ingredients hacked and fried in oil. The name comes from the French touiller, "to stir". Here is a soupversion.

½ -1 eggplant
4 shallots
3 cloves garlic
½ cup olive oil
1 bay leaf
1 teaspoon chopped fresh thyme
1 zucchini
1 red bell pepper
2 cups white wine
1 liter vegetable stock
2 cups tomato juice
2 tomatoes
fresh basil
white pepper

Olive Baguette:
½ baguette
1 cup black olives with stone
olive oil

1. Cut eggplant into cubes 1.5 × 1.5 cm.

2. Peel and roughly chop the shallots and garlic. Add chopped in a pan and fry it in olive oil. Add the bay leaf and thyme and let it sizzle with. Dice the zucchini. Seed and dice peppers. Add the diced it into the pot. Dilute with wine and vegetable stock. Let cook about 5 minutes.

3. Cut the tomatoes into cubes. Stir them into the pot and continue boiling for 5 minutes, so the tomatoes clarifies a bit.

4. Season with shredded basil, salt and white pepper. Please let the soup stand in a cool place and pull over a couple of hours to allow flavors ripen.

5. Cut the baguette into pieces. Drizzle a little olive oil and roast them along with the olives in a pan just before serving.

6. One can usefully serve a sour cream sauce with garlic.

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