Burnt Toast and Roasted Eggplant Soup with Curried Crème Fraîche and Bacon Bits

Name: Burnt Toast and Roasted Eggplant Soup with Curried Crème Fraîche and Bacon Bits
Yield: Serves 8
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon aged sherry vinegar; 2½ cups (600 ml) Bacon Stock or low-sodium chicken broth or vegetable stock; 1½ cups (360 ml) whole milk; 1 small green onion, finely diced; ½ cup (55 g) Bacon Bits; 2 teaspoons fresh lemon juice; Curried Crème Fraîche (recipe follows); ½ cup (120 ml) canola oil; Kosher salt and freshly ground black pepper; 3 pounds (1.4 kg) small eggplants, halved lengthwise; 3 slices stale sourdough bread, 1 inch (2.5 cm) thick; Croutons

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Thickening soups and stews with bread is a common technique in Mediterranean cooking. I recommend slightly burning the bread, like in this recipe, because it adds an additional smoky flavor. And you know that I am all about that smoke.

Ingredients

3 pounds (1.4 kg) small eggplants, halved lengthwise
½ cup (120

Soup

Method

Preheat the oven to 400°F (205°C). Brush the eggplant halves with the oil and season with salt and pepper. Place, cut-side down, on a baking sheet and cook until the bottom is lightly golden brown and