Chaparral Cream of Roasted Eggplant Soup

1 servings

Try this Chaparral Cream of Roasted Eggplant Soup recipe, or post your own recipe for Chaparral Cream of Roasted Eggplant Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chaparral Cream of Roasted Eggplant Soup Ingredients

2 md Eggplant; peeled and sliced	1 tb Oregano; combined
; lengthwise	2 oz Olive oil
; approximately	1 1/2 oz Goat cheese
; 1.5"-thick	16 oz Chicken stock
1 Yellow onion; diced	1 qt Heavy cream
1 tb Chopped garlic	3 oz Softened whole butter
1 tb Chopped fresh thyme; and	2 tb Granulated sugar
1 tb Rosemary; and

Instructions for Chaparral Cream of Roasted Eggplant Soup

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 saute in medium saucepan. Caramelize eggplant in olive oil and sugar over high heat. Add onions, garlic, fresh thyme, rosemary, oregano, and chicken 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. 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. GMT RECIPES http://www.wfaa.com/gmt/index.html http://www.wfaa.com/gmt/recipes/eggplant.html Notes: This recipe is from Chef Uwe G. Rudnick and aired on January 5, 1999 on Good Morning Texas MC formatted using SNT & MC Buster on 01/12/99 Recipe by: Chef Kathy Duran & Chef Uwe G. Rudnick Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized