Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996
Copyright 1999, Ming Tsai, All Rights Reserved
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