| Description | | It is autumn, the harvest time of eggplants and celery. taste this unusual, but delicous soup! You won't be disappointed! |  | | Method | | Heat oil in a small pan, add chopped onion, celeryand garlic. Stew for 10 minutes, if needed pour some water. Sprinkle a tablespoon flour and stew for 2-3 minutes. Add sliced eggplants and cubed potatoes, pour over water to coat. Bring to boil. Cover and cook for 35-40 minutes. Season with spices and add so much milk, as needed to have thick soup. Add salt, pepper and heat for 5 minutes on low heat.
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| | Ingredients | | 2 tb oil.1 ea chopped onion.3 ea celery roots.1 ea garlic clove.1 tb flour.2 ea large potatoes.1 ea eggplant.2 ts parsley.1 ts basil.1 ts karri.1/4 ts thyme.1 cup milk.salt and pepper. |
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