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SOUPS
Roasted Eggplant Soup
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Roasted
Eggplant Soup |
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An
easy-to-prepare soup that is oh so delicious...
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3
medium |
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tomatoes, halved |
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1
large |
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eggplant (about 1½ lbs), halved
lengthwise |
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1
small |
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onion, halved |
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6
large |
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garlic cloves, peeled |
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2
Tbs |
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vegetable oil |
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1
Tbs |
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chopped fresh thyme (or 1 teaspoon
dried) |
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4
cups |
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chicken broth |
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¾
cup |
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crumbled goat or feta cheese (about 3½
ounces) |
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1 |
Preheat oven
to 400° F. |
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2 |
Place
tomatoes, eggplant onion and garlic on a large
baking sheet. Brush vegetables with oil. Roast
until vegetables are tender and brown in spots,
about 45 minutes. Remove from oven. Scoop
eggplant from skin into heavy large saucepan;
discard skin. Slide peel off of tomato slices;
discard skin. Add onion, garlic and thyme to
same saucepan. Add 4 cups of chicken broth and
bring to boil. Reduce heat to simmer. Cook until
onion is very tender, about 45 minutes. Cool
slightly. |
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3 |
Working in
batches, pureé soup in blender until smooth.
Return soup to saucepan. Bring to simmer,
thinning with more broth, if desired. |
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4 |
Season soup
with salt and pepper. Ladle into bowls. Sprinkle
with cheese; serve. |
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Servings: 4
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Cooking Tips |
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*Add 1 cup of cream
for a more decadent style soup.
**Make this a vegetarian soup by substituting vegetable
broth for the chicken broth. |
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Recipe Source |
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modified from Bon Appetit |
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