Or do you want to take another look at the homepage MENU?
Or do you want to SEARCH for something specific?
French Ratatouille Soup
This soup version of the classic Provencal dish is good hot or cold, pureed or not, as a first course or a meal. Talk about a soup for all seasons. And even the fussiest eaters like it pureed...so long as you don't tell them that eggplant is in it. Serve to 4-6 people, depending on whether it's to be a meal or a hearty first course.
In a large saucepan or Dutch oven, saute the onion and garlic in the oil for about 3 minutes over medium heat, then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes.
Cut in the tomatoes with their juice and stir. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
If you are going to serve the soup hot and chunky, ladle it into bowls immediately. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.
If you'd like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately--or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamico and fresh basil shreds.
The soup is also good as a chunky cold soup--it's nicely substantial for a refreshing summer lunch.