French Notebooks and Soup

When I first arrived in France, I looked everywhere for “college-ruled” notebooks.  Being sixteen and going to school in a foreign country was a big challenge in itself.  But then, on top of that, the French notebook paper was covered with a million lines that didn’t really seem to serve any purpose.  After all, you only really need one line to write on.  I searched in all of the papeteries or stationary stores in Rennes, but eventually I gave up and settled for a notebook marked “grands carreaux” and filled with more lines than I thought necessary.

At first, all of the lines seemed too constricting.  I missed having a nice, blank, white-space, between the main lines.  There wasn’t enough space for creativity aka doodling.  After a few months, however, I got used to the grands carreaux and actually started liking the French notebooks.  I think my handwriting improved thanks to the multiple lines, and, instead of filling my class notes with doodling, I was filling them with my host mother’s recipes.

After returning to the States, I kept up this habit of filling random notebook pages with recipe scribbles. Inevitably, I’ll be in the kitchen, cooking something, and I’ll want to write down my recipe creation so that I can make the dish again.  Of course, there’s no paper to be found in the kitchen, so I reach for whatever notebook I have in my bag by the front door.  I’ll jot down my recipe on a random page and eventually the notebook ends up back in my bag or on the bookshelf.  Weeks, months, or years later I’ll find the recipe.

This week I’ve been stocking up on notebooks again preparing for the rentrée or first day of classes.  This time, however, I’m not 16, but 24, and I’m not finishing high school, but starting grad school.  One thing has remained the same…I’m still in France.  I guess I must have liked those grands carreaux enough to come back and stay.

This soup recipe I recently found in one of those notebooks that got put back on the bookshelf.  I tested it again just to make sure it was still good.  Let’s just say, I’m glad I wrote this one down.

Creamy Vegan Eggplant Soup

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Cut the eggplants into quarters lengthwise, the onion into quarters, and peal the garlic cloves.  Place the eggplant, onion, and garlic on a baking dish and sprinkle with 3 tablespoons olive oil.  Bake in the oven for 40 minutes.  Let the vegetables cool slightly before continuing.

Scoop the meat from the eggplant slices, discarding the peels.  Place the eggplant, onion, garlic, and sliced tomatoes into the blender.  Add 3/4 cup water.  Blend until smooth.

In a large saucepan over medium heat, add the remaining 2 tablespoons olive oil, vegetable puree, coconut cream, honey vinegar, and bay leaf.  Bring to a soft boil.  Reduce the heat.  Let simmer for 20 minutes.  Add more water if necessary.  Season with salt and pepper before serving.