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Name: Chaparral Cream of Roasted Eggplant Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; 1.5"-thick; 1 tb Oregano; combined; 2 tb Granulated sugar; 1 Yellow onion; diced; 16 oz Chicken Stock; ; lengthwise; 1 1/2 oz Goat cheese; 1 tb Garlic chopped; 1 tb Chopped fresh thyme; and; 3 oz Softened whole butter; 2 md Eggplant; peeled and sliced; 1 qt Heavy cream; 2 oz olive oil; ; approximately; 1 tb Rosemary; and

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Chaparral Cream of Roasted Eggplant Soup

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

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

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Nutrition

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Serving Size: 1 Serving (1190g)
Recipe Makes: 1 servings

Calories: 3043
Calories from Fat: 2769 (91%)

Amt Per Serving		% DV

	Total Fat 307.6g	410 %
	Saturated Fat 135.5g	678 %
	Monounsaturated Fat 139.1g
	Polyunsanturated Fat 19.7g
Cholesterol 699.2mg		215 %
Sodium 1043.9mg		36 %
Potassium 921.4mg		24 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 50.9g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3043

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