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  • Writer's pictureTommy Centola

Oyster Eggplant Soup from Mr. B’s

Updated: Jan 3, 2020

Looking out of my window, I see ice hanging from the trees and bushes. With it still being so cold, I thought another soup recipe would hit the spot. People in New Orleans love eggplant. I think this is due to a large Italian population ( which I am one). Being in the middle of oyster season, here is a soup that uses those two popular ingredients, Eggplant & Oysters.

6 cups Chicken Stock or Broth

2 medium Eggplants, peeled and chopped (about 8 cups)

2 Celery Stalks, chopped

1 large Onion, chopped

Kosher Salt and freshly ground Black Pepper to taste

4 tablespoons unsalted Butter

4 tablespoons all-purpose Flour

1 1/2 pounds Oysters in their liquor

1 cup Heavy Cream

Makes about 10 cups

In a large pot combine stock, eggplant, celery, onion, salt & pepper and simmer, covered, about 45 minutes, or until eggplant is very soft.

Meanwhile, in a small saucepan melt butter over low heat. Gradually add flour and cook, stirring constantly with a wooden spoon, 6 minutes, or until roux is ivory in color and starts to give off a nutty aroma.

Add a third of the oysters to soup and cook 3 minutes. Puree soup in a food processor or blender and return to stove. Bring to a simmer. Stir in 1 cup of hot pureed soup into roux until well combined. Pour mixture back into pot with rest of soup and cook 10 minutes. Add remaining oysters and cream and simmer 5 minutes, or until hot. Adjust seasoning with salt and pepper as needed.


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