• Tommy Centola

Shrimp and Eggplant Soup from Galatoire's

This is a soup that I can see coming from my mother's kitchen. She did wonders with Eggplant. I don't remember her ever using it in a soup. Surprisingly, there is no cream in this soup.


1 pound Salted Butter

1 small Yellow Onion, diced (about 1 cup)

1 large Eggplant, peeled and diced (about 5 cups)

1 large Tomato, diced and drained (about 3 cups)

1 1/2 cups All-Purpose Flour

1 Gallon Shrimp Stock (or Seafood Stock)

1 1/2 pounds small (50-60 count) Shrimp, peeled

Salt and Freshly Ground White Pepper to taste


Melt butter in a stockpot over medium heat. Once the butter is melted, increase the heat to medium-high and add the onions, eggplant and tomato. Sauté the vegetables for about 15 minutes, until the onions become caramelized. Whisk the flour into the mixture to make a roux. Reduce the heat to medium and cook for about 2 minutes, stirring. Slowly add the shrimp stock, whisking constantly. Bring the soup to a low rolling boil and cook for 20 minutes. Add the shrimp, reduce the heat to medium-low, and simmer for 10 minutes. Season with salt and pepper.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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