Longer white eggplant, more delicate than its purple sisters

A short recipe from an old stack of Elle à Table (#59) magazines  caught my eye some months ago and it was added to my “watch-for” list.  So, when I spotted white aubergines on a market stall last week, I nabbed the last two left in the basket.  We swung by the health food shop/Bio marché to pick up a jar of purée d’amandes/almond cream. The simplicity of this soup, its “seize the moment” ingredients and unusual combination spoke to the vagabond’s imagination. Make it a day or two in advance to let the velouté d’aubergines blanches mellow and thoroughly chill.  A sprinkling of curry powder or smoky Spanish paprika and lightly toasted shaved almonds is all it needs as garnish. Serve in little sherry glasses as a rich amuse-gueule for 6 or in cups or glasses to begin a summer supper.

Cool & thick - late summer soup

Recipe for Velouté of white eggplant with almonds (serves 4)

2 perfect white eggplants, peeled, trimmed and cubed

1 garlic clove, peeled & crushed

2 heaping Tablespoons whole-milk Greek yogurt

4 Tablespoons almond cream/purée d’amandes (stirred to completely combine oils and thick almond cream)

a twist of white pepper & fine sea salt

toasted shaved almonds & Spanish paprika & fleur de sel as garnish

Lucky shopper:  if you find 4 white eggplants in the market, double the recipe to serve 8 !

Very quickly cube the eggplant, as it is fragile and tends to brown within ten minutes of contact with the air. In a saucepan, heat 5 cl water/2 cups to a boil, add the cubed eggplant, simmer then reduce the heat to low, add the garlic, cover and cook for 20 minutes until cubes become transparent.  Blend in the pan with a wand mixer, or transfer to a blender after adding the yogurt and almond cream to blend the smooth mixture.  If it is too thick, stir in more yogurt. Season to taste with sea salt & freshly ground white pepper.  Pour into cups or glasses and chill for at least 2 hours.  Serve sprinkled with paprika & almonds & fleur de sel to bring out nuances of flavor.  Any leftover soup – even just a half cup – serves as a base for a tasty dip:   stir in yogurt or crème fraïche, perfect for dipping cucumbers or sesame grissini….with a glass of full-bodied white Saumur wine from the Loire valley.