Galatoire's Shrimp and Eggplant Soup
Recipe courtesy of Galatoire's restaurant in New Orleans, LA and Galatoire's Cookbook by Jyl Benson and Melvin Rodrigue
Makes about 2 Gallons
Shrimp and Eggplant Soup
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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.