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Creamy eggplant soup with pistou

Savory recipes Spring Summer 30 minutes to 1 hour Végétarienne Easy Autocuiseur
Prep time
20 minutes
Cooking time
15 minutes
6 people


  1. Peel and chop the onion finely.
  2. Heat the olive oil in the pressure cooker with the lid open and sweat the onion for 3 minutes without browning.
  3. Add the crushed garlic and sweat for 1 minute.
  4. Wash, peel, and dice the eggplants. Add them in the pressure cooker and sweat a few minutes.
  5. Add the milk, salt, and pepper.
  6. Close the lid with the regulator and leave to cook. When the steam starts to escape, lower the heat and cook for 15 minutes.
  7. Remove the pressure cooker from the heat. Depressurize before opening.
  8. Blend until smooth, season as needed, and strain to remove the fibers and seeds.
  9. In a bowl, mix the fromage blanc with 2 tablespoons of milk and add the chopped basil leaves. Season with salt and pepper
  10. Serve the soup hot or cold in soup plates or verrines and top with a spoonful of the basil cream.


  • 650 g (23 oz) eggplant flesh
  • 150 g (5.2 oz) onion (1 onion)
  • 1/2 clove of garlic, crushed
  • 1 L (4 and 1/4 cups) semi-skimmed milk
  • 3 fresh basil leaves
  • 1 tbsp olive oil
  • Salt, pepper
  • 1 tbsp fat-free fromage blanc
  • 2 tbsp semi-skimmed milk
  • 3 fresh basil leaves, chopped


Pressure cooker

Pressure cooker

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