Roasted Eggplant, Garlic, and Brie Soup

3 eggplants
1 cup garlic cloves
1/2 cup olive oil
2 cup chopped onions
1/2 cup butter
salt and pepper
1/4 cup basil
3 tablespoons thyme
8 cup stock
2 cup heavy cream (or half and half)
8 ounces Brie, chopped (rind removed)
Garnishes:
1/4 cup sour cream or creme fraiche
1/4 cup toasted pine nuts
2 tablespoons chopped chives

Split eggplants 3/4 of the way through lengthwise, stuff with peeled garlic cloves. Brush with olive oil, salt and pepper, chopped basil and thyme and roast in a 375 degree oven until brown, about 35-45 minutes. Remove eggplant from oven. Allow to cool, remove skin, chop flesh. Saute onions in butter till translucent, add eggplants and garlic, saute 5 to 10 minutes, add chicken stock, bring to a simmer for 10 minutes. Add heavy cream (or 1/2 and 1/2 if you'd like it lighter). Heat through but don't boil or it may curdle. Puree in blender, a small batch at a time. Stir in Brie until melted. Adjust seasonings. Serve with garnishes on the side.



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