SWEETPEA's SOAP OPERA RECIPE

GARDEN SOUP with SWISS CHARD 1 large eggplant, about 500 gm (1 lb) 2 ripe tomatoes, chopped 1 red capsicum, seeded and chopped 1 red onion, peeled and chopped 2 cloves of garlic 3 Tbs olive oil 1 litre (2 pints) (1 quart) chicken stock Sea salt Freshly ground black pepper 4 Tbs crème fraiche (or sour cream) 6 basil leaves, finely sliced (chiffonade) and Swiss chard Slice the top (calyx) from the eggplant. Chop the eggplant into rough cubes. Place in a roasting tray with the tomatoes, capsicum, onion, garlic and oil, toss to combine and cover with tin foil. Roast in a pre heated 220°C (440°F) oven for 40 minutes. Remove from the oven, stir the vegetables and roast again, this time uncovered for a further 20 minutes. This will colour the vegetables and provide extra flavour. Transfer the roasted vegetables to a large pot and add the chicken stock. Bring to the boil and simmer for 10 minutes to let the flavours get acquainted with one another. Place the whole lot, in batches, into a food processor and gently pulse so that it is chopped well, but not fully pureed. You need a little texture left in the soup. Season with the salt and pepper then ladle into warm bowls. Garnish with the crème fraiche and basil and serve with lots of good bread. Also serve with Swiss chard. YUM! http://sweetpea-honeybun.blogspot.com