Roasted what?
Consider the following examples:
“I’ve never been an Agatha Christie fan. Every book that I’ve read of hers was incredibly dry and predictable.” This statement is true but ineffective as the reader may have only read one Agatha Christie novel.
“I’m concerned with her management skills. I once saw her strike one of her employees.” The manager in question may have indeed struck a worker however, if it was to swipe away a menacing mosquito, then the context is misconstrued.
After failing a sobriety test, the middle-aged business man slurs, “but I’ve only had one margarita!” Assuming that the man was of average height and build, we need to question the size of the margarita. Perhaps it was served in a gallon bucket or perhaps there were other adult beverages consumed along with it.
And finally, when asked what type of soup we are having for dinner, the mother replies, “it is roasted vegetable soup.” Ah, yes, it is fully true yet it omits the specific details.
After my red velvet brownie incident, I learned that I needn’t be completely forthcoming with all recipe ingredients. After all, why spoil a perfectly good taste sensation by complicating it with details. Yes, I’m aware that this is at odds with my philosophy when buying food or eating out. I want to know what it is and where it came from. As the parent however, I uphold this duty for my children and believe that use of the occasional half truth may expand their palates and perhaps contribute to their greater well being.
While you may disagree with my tactics, you can’t fault the outcome of empty soup bowls.
Roasted Eggplant Soup
Adapted from Bon Appetit
Serves 5
Ingredients:
- 2 medium tomatoes, halved
- 2 medium eggplant, halved lengthwise
- 1 large onion, halved
- 6 large garlic cloves, peeled
- 2 carrots
- 1 red pepper, halved and seeded
- 2 Tbs olive oil
- 1 tsp ground cumin
- dash, cayenne
- salt and pepper to taste
- 4 cups vegetable broth
- 1 cup whipping cream
- goat cheese to garnish
Preheat oven to 400°F. Arrange the vegetables on a large baking sheet. Brush or drizzle vegetables with oil then roast them for 40 minutes. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Peel the red pepper. Add the rest of the vegetables, the cumin and cayenne and the broth and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes (mine took longer). Cool slightly.
Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve sprinkled with goat cheese.
Context is everything. Don’t you agree?
Agrigirl's Blog 
faithanncolburn
/ September 1, 2013Half truths can save the lives of very picky eaters. (I’ve had a couple.)
Tammy
/ September 1, 2013Yes! I even do it with my 95 year old grandmother now to get her to eat more!
Kirsten@FarmFreshFeasts
/ September 1, 2013My skeptical children now ask not “is there a vegetable in this smoothie?”, but “which vegetables are in this smoothie?” which causes me to squirm while answering.
Generally they drink it anyway.
The soup, Tammy? Looks delicious, and I’m glad to have more eggplant forthcoming in the farm share.
Thanks!
Tammy
/ September 1, 2013Ohhh! That makes it harder, doesn’t it Kirsten?
nrhatch
/ September 1, 2013Hahaha! My mom used to do that to the four of us. Zucchini Bread was ABZ Bread. Squash Pie was Pumpkin Pie. Etc.
So . . . did those who aren’t fans of eggplant enjoy it? I would definitely give it a try, hoping that the tomato, onion, garlic, and cumin would mask the eggplant. 😕
Tammy
/ September 1, 2013Yes, they ate it right up and didn’t question it Nancy. It’s a lovely soup.
Jim
/ September 1, 2013I would like your soup no matter what!
Tammy
/ September 6, 2013Thank you Jim!
Danielle Luko
/ September 1, 2013Sounds yum-yum-yummy! Thanks for sharing the soup recipe. I use the same tactics, though they often don’t work with my husband, which tips off my daughter. I keep trying!
Tammy
/ September 6, 2013We have to keep at it, don’t we Danielle?
hotlyspiced
/ September 1, 2013The soup looks really good and I love the list of ingredients. I think politicians use a lot of those half-truths xx
Tammy
/ September 6, 2013Seems like you’re going to get more into that world with your recent activities, eh Charlie?
Tandy | Lavender and Lime
/ September 1, 2013For every parent, context is everything. And omitting to tell the exact ingredients in a dish is a necessity 🙂
Tammy
/ September 6, 2013Thanks for the affirmation Tandy.
Island Traveler
/ September 2, 2013My mom used to do the half truth trick so me and my sisters will eat healthier. Now, I’m doing the same thing for my son although lately he is eating fruits and veggies. He even request that we make him lunch and snacks for school. Thanks for sharing a very helpful post and yes, another delicious recipe. Best wishes to you and your family.
Tammy
/ September 6, 2013The soup is easy and very delicious.
Sophie33
/ September 2, 2013MMMMMM,!!!! A very delectable soup & I can use my own aubergines in here! Thanks, Tammy! X
Tammy
/ September 6, 2013if you leave out the goat cheese, it is vegan.
Sophie33
/ September 6, 2013It must not be vegan for me you know. I eat meat & fish too!
rachelocal
/ September 2, 2013I love the addition of goat cheese!
As long as it tastes delicious, half truths are perfectly acceptable.
Tammy
/ September 6, 2013Yes!
cindyricksgers
/ September 2, 2013This soup is beautiful, and sounds delicious! Thanks!
Tammy
/ September 6, 2013It would freeze well also.
Estrella Azul
/ September 2, 2013This needed many times over. Context *IS* everything 🙂
You’re awesome, really! Well done for not falling for that question again and answering, I can still recall and smile to myself when I think of your kid saying he can taste the beets 😉
Tammy
/ September 6, 2013If only I wouldn’t have let on!
nancy at good food matters
/ September 3, 2013a wonderful way to use eggplant–which I love, but kids generally do not. (I remember well, as I was one of those very picky ones.) Roasted and pureed, eggplant has a delectable flavor that even those self-proclaimed eggplant haters like…especially when they don’t know it’s there. gorgeous soup.
Tammy
/ September 6, 2013I can’t imagine why I hadn’t thought of this before but it works very well.
yummychunklet
/ September 3, 2013Great post!
Tammy
/ September 6, 2013Thank you!
pearlz
/ September 8, 2013Loved it, we have some veggie patties we make with everything we’d love the kids to eat, but they might sniff at, and they love them, and now they dont care what is in them. You made me chuckle, I always enjoy visiting your blog.
Tammy
/ September 10, 2013Veggie patties are a great idea also.
isathreadsoflife
/ September 8, 2013Delicious looking soup that I will try this week: Summer has become suddenly very cold and rainy. Your eggplant soup is the True recipe for such days. Thank you Tammy.
Tammy
/ September 10, 2013Oh, I’m glad I missed the cold rainy bit! Soup is always comforting to me.
Inger Wilkerson
/ September 8, 2013I’d certainly be in trouble if leaving out an unhealthy ingredient was a “half truth” 😉
Tammy
/ September 10, 2013ohhh, that’s bad!
Cindy
/ September 9, 2013Tammy, I have a abundant supply of egg plant and will be making this x 3. Freezer space is tight, how about pressure canning it?
Tammy
/ September 10, 2013I sure think you could try it. I have canned in the past but unfortunately, I’m not as knowledgeable on the topic as I’d like to be.
Cindy
/ September 11, 2013Hi Tammy,
I can’t wait to try this.
The canning was a success! It is pretty to look at as well. Thin ribbons of the pepper show up as I used red and yellow. I did a lot of research into the canning process part of it. I didn’t want to make anyone sick. I did everything except the cream and cheese. Dairy products do not hold up well under the pressure canning process. Because these are low acid ingredients despite the tomato, it has to be processed in a pressure canner. For pint jars; 11 pounds pressure for 30 minutes.
Tammy
/ September 14, 2013Take a picture!
FarminCityfolk
/ September 9, 2013This looks gorgeous! I’m dying to try it.
Tammy
/ September 10, 2013It’s very easy and I’m pretty sure you’ll love the taste.
FarminCityfolk
/ September 10, 2013Next time I get eggplant from my CSA, it’s a done deal.
jessicarubi
/ September 10, 2013Echoing MY thoughts exactly… and my hubby doesn’t even like eggplants. I bet this would be a good way of sneaking some into his dinner without him noticing…
naimavanswol
/ September 16, 2013This is one of my kitchen truths! I guess I think half truths have a place in the art of cooking. A chef shouldn’t always be obliged to reveal or share all her ingredients or recipes, should she? I think not.
Tammy
/ October 5, 2013You’re right. There’s always been a secret ingredient, hasn’t there?
Promenade Claire
/ October 1, 2013regardless of how you go about it, the end product (the soup) looks tempting and tasty – I like your addition of cayenne to pep it up a little
Tammy
/ October 5, 2013I did it again last weekend without the tomato and carrot. It was eggplant, onions, garlic and then I added roasted chick peas. It’s a modified Martha recipe and it was terrific.