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Silky Eggplant Soup with Baby Peas and Radishes
© Lisa Linder

Silky Eggplant Soup with Baby Peas and Radishes

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  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 8
  • •MAKE-AHEAD
  • •VEGETARIAN

“Moroccans never start a meal with soup,” says Mourad Lahlou. “Instead, they serve seven little salads, including an eggplant puree called zaalouk, which is often eaten with a lot of bread. This soup has the flavors of those traditional salads, but it looks and feels lighter and fresher.”

Slideshow: Great Vegetarian Soups

  1. 2 cups half-and-half
  2. One 3-ounce Parmigiano-Reggiano rind
  3. 6 garlic cloves, peeled
  4. 2 large eggplants (about 1 1/2 pounds each), halved lengthwise
  5. 1 tablespoon extra-virgin olive oil
  6. 1 1/2 tablespoons freshly squeezed lemon juice
  7. 1 cup frozen baby peas, thawed
  8. Salt
  9. 2 large radishes, thinly sliced
  10. 2 tablespoons chopped preserved lemon peel
  1. In a large saucepan, combine the half-and-half with the Parmigiano-Reggiano rind and garlic and bring to a simmer. Cover and let stand off the heat for 1 hour. Strain and discard the solids. Return the half-and-half to the saucepan.
  2. Meanwhile, preheat the oven to 450°. Brush the cut sides of the eggplants with the olive oil and place cut side down on a parchment paper–lined baking sheet. Bake for about 45 minutes, or until tender.
  3. Scoop the eggplant flesh into a blender and puree until smooth. Strain the puree through a fine sieve into the saucepan with the cream. Stir in the lemon juice and peas and season with salt. Heat until warmed through, about 5 minutes. Ladle the soup into cups, top with the radishes and preserved lemon peel and serve.