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Compass Eggplant Bisque Recipe

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This recipe for Compass Eggplant Bisque, by , is from The Akin, Collette, Dareing, Lubin & Malone Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Malone

Category:
Category:

Ingredients:  
Ingredients:  
2 - Whole skin on eggplant
2 tbsp - chicke base
32 oz. - heavy cream
1/16 tsp - nutmeg
1/2 tsp kosher salt

Directions:
Directions:
Roast 2 whole eggplants on an open flame grill. As you see the eggplants begin to swell, puncture them with a knife to avoid popping. Allow the eggplants to roast until the insides are soft and skins are charred black.

Remove eggplants from flame and let cool in a bowl to retain all juices. After cooling eggplants, peel and discard charred skin. Then blend the juices and soft meat to a puree with a hand held emulstion blender.

Pour the eggplant puree into a thick-bottomed sauce pot at medium heat & add heavy cream, chicken base, nutmeg and Kosher salt. Stir mixture while bringing to a soft boil for 1 minute, then lower heat to a simmer.

Eggplant bisque is not ready to eat or chill for another day.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
James and Mel met while working at Hyatt Regency Phoenix. This soup was on the menu for many years and of course we wanted to include it in our family book!

 

 

 

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