Basil tomato consomme with grilled eggplant croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Very ripe tomatoes, chopped |
| 1 | tablespoon | Each celery leaves and parsley, chopped |
| Salt | ||
| Freshly ground pepper | ||
| Pinch sugar | ||
| 2 | Bunches fresh basil (about 4 cups leaves) | |
| 2 | Slices eggplant, round 1/4\" | |
| Olive oil | ||
| 1 | clove | Garlic, mashed |
Directions
Place tomatoes, parsley, celery leaves, salt and pepper in a large saucepan. Bring to a boil. Simmer 2 minutes. Strain through a food mill into a clean saucepan. Keep warm until ready to serve.
Mix together the olive oil and garlic. Brush the eggplant slices with this mixture, then season with salt and pepper. Grill the eggplant under a broiler or on the barbecue until cooked through.
Dice into ¼ inch cubes. Rinse and dry the basil. Slice in strips.
pour the hot soup into 4 warmed bowls, garnish with the basil and the eggplant. Submitted By HILDE MOTT On 12-16-94