Smoky Eggplant Soup

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Smoky Eggplant Soup Ingredients

2 Eggplants	2 tb Chopped fresh basil
3 tb Olive oil	1 tb Chopped fresh oregano
2 md Onions; sliced	Salt and pepper; to taste
4 Garlic cloves; chopped	1 ds Tabasco sauce
2 Tomatoes; chopped	1/2 c Grated Parmesan cheese;
8 c Chicken broth

Instructions for Smoky Eggplant Soup

Cut the eggplants in half and score the flesh. Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes. Scoop out the flesh and coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy pot. Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes. Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes. Add the eggplant flesh and the chicken stock and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add the basil and oregano and cook 2 minutes more. Strain the solids from the liquid, reserving the hot liquid in the pot. Puree the solids in a food processor or blender until smooth and creamy. Return the puree to the pot and reheat to just below simmer. Season to taste with salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield: 4-6 servings Recipe By : Nathalee Dupree, TVFN Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH NOTES : soup, chicken, potato

Main Ingredient: ChickenCuisine: Uncategorized

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