Ingredients

• Leftover veggies au vin, from above
• 1/4 cup creme fraiche
• 1/4 cup leftover eggplant puree, from above

Instructions

1. 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.
2. Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996