Soup Songs #5: Cooking for Community

Well folks, it looks as though I've finally figured out what this show is all about. It only took a month or so but sometimes project take some time to develop their actual purpose... sort of like how some soups are better the next day.

I've been encouraging everyone to create community through cooking together for a bit now. To make connections to the people around you and have an excuse to eat a proper meal. Particularly when it's cold out and no one leaves the house, it's even more important to put forth the extra effort to stay involved in the lives that surround yours.

I'd venture to say that it's easy here in downtown PHX. We invite new people into our circles all the time, show proper hospitality through good food and cheap wine. It's not strange to meet someone on the street, get their number, and invite them over later that day. Unfortunately, it's not like that most places, in fact, it's a lot of work. So here's your excuse to make new friends, get closer to old ones, and encourage them to do the same. This is how great ideas happen. How projects take place. How healing and rediscovery and energy is created, especially when it's easy to feel very alone amongst the chaos. You never know what ideas, adventures, projects, plans and all around goodness will come out of it. Just tell them that you have a friend with a radio show and you've been promising her forever that you would have folks over to cook and listen. I'm sure if you come to PHX we'd be fast friends soon enough.

The soup is a Roasted Eggplant Soup that I made for some friends earlier this week. We may have decided that this would be best as a summer soup but you can keep it thick and pair it with a hearty multigrain bread if you're of a snowier climate. Just like this show, eggplant soups are certainly more flavorful if you let them sit a bit, so make a big batch and send everyone home with leftovers.

Roasted Eggplant Soup
[adapted from Bon Appetit Magazine]

4 medium tomatoes, halved
1.5 large eggplants, halved lengthwise
1 medium red onion, halved
7 large garlic cloves, peeled
6 cups chicken or vegetable stock
1/2 cup cream/milk/soy milk/soy creamer/other creamy substance
crumbled goat cheese*
thyme, fresh or dried
salt and pepper
vegetable oil
water

*sorry vegans, this really makes the soup!

Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.

Remove veggies from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 6 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth (non-baby food consistency). Return soup to saucepan. Stir in cream of sorts. Bring to simmer, thinning with more stock and water to desired consistency. Season soup with salt, pepper and more thyme to desired taste.

Ladle into bowls, sprinkle with goat cheese and serve!