Revenge Dress Soup with Pearl Choker

Ingredients

• 2 aubergines
• 1 onion
• 2 cloves garlic
• 1 leek
• 1 large potato
• 1 liter vegetable stock
• 100 ml cream
• 2 tbsp olive oil
• 100 g small mozzarella balls
• 12 blue grapes
• salt and pepper to taste

Method

1. Preheat the oven to 220°C.
2. Slice the aubergines lengthwise. Brush cut sides with olive oil and roast for 25 minutes until deeply browned.
3. Chop onion, garlic, and leek. Sauté in a soup pot with some olive oil for 5 minutes.
4. Peel and dice the potato, add to the pot. Cook for 2 minutes.
5. Add stock, bring to a boil, and simmer for 20 minutes.
6. Scoop out one half of roasted aubergine, add to soup. Blend smooth. Add cream, season with salt and pepper.
7. Cut remaining aubergine halves into long, thin strips. Place one strip in the center of each soup bowl as a 'dress'.
8. Pour soup around. Make a 'choker' by arranging mozzarella balls and grapes in a half-circle at the top of the aubergine dress.

Serving notes

• Serve with a small line of red paprika powder as a 'lipstick stroke' next to the dress.
• Make sure the pearl choker is clearly visible on each bowl.