Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sig's aubergine (eggplant) and crispy leek soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Sig's Aubergine (Eggplant) and crispy Leek Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for Sig's Aubergine (Eggplant) and crispy Leek Soup. I just had bits and pieces of different things left that I wanted to use up. I thought well why not come up with an aubergine/ eggplant soup Sig's Aubergine (Eggplant) and crispy Leek Soup.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sig's aubergine (eggplant) and crispy leek soup using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Aubergine (Eggplant) and crispy Leek Soup:

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

The trick is to keep the temperature of the oil an even temperature. Put in a strainer to drain for an hour, then dry with paper towel. Heat large pot and add olive oil. Meanwhile, sautee chopped leek and onion in olive oil until just soft.

Instructions to make 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 .

Rinse salted eggplant thoroughly and add to skillet with onions and leek, sauteing until eggplant begins to soften. Pour chicken broth into skillet, increasing heat until broth begins to steam. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Working in batches, puree soup in blender until smooth.

So that is going to wrap this up with this special food sig's aubergine (eggplant) and crispy leek soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!