Cream of Roasted Eggplant Soup
2 medium eggplants, peeled and sliced lengthwise, approximately 1.5-inch thick
Place slices of eggplant on roasting pan brushed with olive oil and seasoned with salt and pepper. Roast in 350 degrees oven for 6 minutes. Dice and sauté in medium saucepan. Caramelize eggplant in olive oil and sugar over high heat. Add onions, garlic, fresh thyme, rosemary, oregano, and stock. Simmer for 10 minutes - add heavy cream, whole butter and goat cheese - continue simmering for approximately 10 more minutes. While still hot, ladle into blender, puree and strain through fine strainer. Season with salt and pepper, then serve. Garnish with goat cheese croutons.
1 diced yellow onion
1 tablespoon chopped garlic
1 tablespoon chopped, fresh thyme, rosemary and oregano, combined
2 ounces olive oil
1 1/2 ounces goat cheese
16 ounces stock
1 quart heavy cream
3 ounces softened whole butter
2 tablespoons granulated sugar
Garnish: French bread cut in bias, spread soft goat cheese over top. Bake in oven at 350 degrees for two minutes. Place on top of soup with sprig of thyme.
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