EGGPLANT MUSHROOM SOUP W/ GOAT YOGURT (GLUTEN FREE)
I must look like a crazy person staring at the produce in the market. I'll just space our for five or ten minutes brainstorming all of the possibilities of the veggies in front of me -- what will and won't work, what resources I have at home, what I'm craving, what will be cheapest and most satisfying. Is this what everyone does at market?
Up until this past week, Logan and I had never tried homemade yogurt. Actually, neither of us have had any dairy yogurt in quite a long while. Well, conversion complete. I will never buy store bought yogurt -- dairy or non-dairy -- ever again. This yogurt was made from raw goat milk, rich in the enzymes necessary to break down milk sugars and proteins. I can only guess at the nutritional difference in raw yogurt and pasteurized yogurt, though I can say fresh homemade yogurt is definitely rich in the probiotics and prebiotics that your body needs for healthy digestion. The flavor is certainly far superior. This raw goat milk yogurt tastes sweet and fresh, with none of the musky goat flavor oft attributed to the milk itself. It's a treat we've been basking in this week. It imparts a creamy, slightly tangy flavor to this soup.
For some reason this dish really reminds me of Castilian garlic soup or Sopa de Ajo. Castilian soup is basically a garlic-heavy ham-broth with huge pieces of crusty bread and bits of egg -- sometimes boiled, chopped egg, sometimes poached, broken eggs swimming in the broth. I was craving something mediterranean, but the yogurt, egg, garlic, and bread all remind me of Northern Spain. This is what happens when I synthesize a craving for eggplant with memories of Galician soups.