1 Medium Eggplant, peeled, chopped large and roasted
2 heads Garlic
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste

Roast the eggplant and garlic in a heavy roasting pan in a 400 degree F oven for about 1/2 hour or until the eggplant is soft — you may need to pre-cook the garlic in a pan with some olive oil first so the garlic and eggplant are done roasting at the same time.

Puree the roasted eggplant and garlic in a food processor.

Place in a large 4qt. pot.

Add the chicken stock and bring to a boil.

Immediately cut back the heat to a simmer and cook for 15 minutes, adjusting the seasoning.

Thicken as needed with a roux. If you don¬t have any roux laying around, you can use cornstarch or arrowroot. Be sure to no over-thicken the soup!

Add cream and adjust the seasoning as needed.

Be sure to add the cream just before serving!

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