Galatoire's Shrimp and Eggplant Soup
Soups & Stews
Recipe courtesy of Galatoire's restaurant in New Orleans, LA and Galatoire's Cookbook by Jyl Benson and Melvin Rodrigue
Makes about 2 Gallons
Ingredients:
|
Shrimp and Eggplant Soup Click image to enlarge |
Method:
Melt the butter in a stockpot over medium high heat and add the onions, eggplant and tomatoes. Sauté the vegetables about 5 minutes, until the onions become caramelized. Whisk the flour into the mixture to make a roux. Reduce the heat to medium and cook for about 2 minutes, stirring. Slowly add one gallon of water, whisking constantly. Bring the soup to a low rolling boil and cook for 20 minutes. Add the shrimp and simmer for 10 minutes. Season with salt and pepper to taste.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. |
Comments
I cannot imagine one medium
I have all the ingredients
I made this recipe with fresh