Chaparral Cream Of Roasted Eggplant Soup

Course : Eggplant
Serves: 1
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2 medium eggplant -- peeled and sliced lengthwise approximately 1.5 inch-thick
1 medium yellow onion -- diced
1 tablespoon garlic chopped
1 tablespoon chopped fresh thyme -- and
1 tablespoon rosemary -- and
1 tablespoon oregano -- combined
2 ounces olive oil
1 1/2 ounces goat cheese
16 ounces chicken stock
1 quart heavy cream
3 ounces softened whole butter
2 tablespoons granulated sugar

Preparation / Directions:

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.


Nutritional Information:

4433 Calories (kcal); 427g Total Fat; (84% calories from fat); 46g Protein; 128g Carbohydrate; 1350mg Cholesterol; 4532mg Sodium

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