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ROASTED EGGPLANT SOUP Recipe

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This recipe for ROASTED EGGPLANT SOUP, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
2 med to large eggplants cut in 1/2 lengthwise
6 plum tomatoes cut in 1/2
2 small onions, peel and cut in 1/4
8 cloves garlic, peel and whole
olive oil!
4 cups chicken broth
1 tsp dried thyme
1/4 cup cream (optional)

Directions:
Directions:
Heat oven to 400ºF . Prepare vegetables and brush with olive oil, lay cut side down on cookie sheet. Roast in oven for 45 minutes until eggplant is soft and veggies are beginning to “blacken”.
Pour chicken broth in large pot. Add roasted tomatoes, onions, garlic, and thyme to broth. Scoop flesh out of eggplant (i.e. you want to remove the pulp from the skin). Discard the skin and add the flesh to the broth. Bring broth to boil and lower heat to simmer for 30 min. Puree soup with hand blender. Add cream (optional) and bring to boil. Season to taste with salt and pepper. Ladle into bowls.
(tastes yummy with a dollop of sour cream or some feta cheese)

 

 

 

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