Ingredients
- 2 pounds (900 g) eggplant
- 1 head roasted garlic
- 1 quart (1 litre) vegetable or chicken stock
- 1 1/2 tablespoons (22 ml) tarragon vinegar or white wine vinegar
- 4 sprigs of fresh tarragon, leaves minced
- 1 teaspoon (5 ml) cracked black pepper
Description
This Simple Soup Has A Taupe Color That Is Very Unusual. It Tastes Great With Crunchy Croutons And A Splash Of Tarragon Vinegar.
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