Smoky Eggplant Soup

* Exported from MasterCook *

Smoky Eggplant Soup

Recipe By : Nathalee Dupree, TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Dupree Soup

Amount Measure Ingredient -- Preparation Method
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2 eggplants
3 tablespoons olive oil
2 medium onions -- sliced
4 garlic cloves -- chopped
2 tomatoes -- chopped
8 cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper -- to taste
1 dash Tabasco sauce
1/2 cup grated Parmesan cheese -- fresh

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


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NOTES : soup, chicken, potato