Galatoire's Shrimp and Eggplant Soup

Soups & Stews

Makes about 2 Gallons

Recipe courtesy of Galatoire's restaurant in New Orleans, LA and Galatoire's Cookbook by Jyl Benson and Melvin Rodrigue

Ingredients:

1 pound salted butter
1 small yellow onion, diced (about 1 cup)
1 medium eggplant, peeled and diced (about 5 cups)
1 large tomato, diced and drained (about 1½ cups)
1½ cups all-purpose flour
1½ pounds small shrimp (50 to 60 count), peeled
Salt and white pepper

Shrimp and Eggplant Soup

Click image to enlarge

Method:

Melt the butter in a stockpot over medium high heat and add the onions, eggplant and tomatoes. Sauté the vegetables about 5 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 one gallon of water, whisking constantly. Bring the soup to a low rolling boil and cook for 20 minutes. Add the shrimp and simmer for 10 minutes. Season with salt and pepper to taste.