Cream -sup eggplant "Renoir"

300 g Eggplant

300 ml vegetable broth

150 ml cream

30 g soft cream cheese

4 cloves garlic

1 tomato

1 head onions

3 tablespoons olive oil

1 tsp seasonings "Provencal herbs"

red hot pepper

salt

This soup is one of the most delicious dishes from Provence.

Clear the eggplant, cut into medium-sized, put in salted water for 15 minutes.

Tomato scalded with boiling water, remove the peel, cut into 4 pieces, peel garlic, put together with a quarter of tomato in foil, bake in a preheated 200 degree oven for 20 minutes.

Onions cleaned, cut into small pieces, fry in olive oil until browned in a deep frying pan.

Eggplant removed from the water, squeeze out, put in the pan to the onions, pour 1 cup vegetable broth, season with Provencal herbs, bring to a boil, reduce the fire put out 10 minutes, covered with a lid.

Remove from heat eggplant, tomatoes and garlic to get out of the oven, put everything in the blender bowl, season with red pepper, grind into a puree, add cheese, pour the hot cream, salt the taste, stir everything until smooth.

Serve cream -sup eggplant "Renoir" to the table in a tureen.