Roasted Eggplant Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 medium Tomatoes (halved)
1 large Eggplant (about 1-½ lbs.), halved lengthwise
1 small Onion
6 large Garlic cloves, peeled
2 tbsp. Vegetable Oil
1 tbsp. Chopped fresh Thyme or tsp. dried
4 cups (or more) Chicken stock or canned low-salt chicken broth
1 cup Whipping Cream (optional)
¾ cup Crumbled Goat Cheese (about 3-½ oz.) optional
Preheat Oven to 400º
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Directions: |
Directions:Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots (about 45 min). Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining vegetables and thyme to same saucepan. Add 4 cups of Chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender (about 45 min). Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock if desired. Season soup with salt and pepper. Ladle into bowls and serve with sprinkled goat cheese on top. |
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Number Of
Servings: |
Number Of
Servings:4 |
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