Roast Eggplant, Garlic and Brie Soup

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3 eggplants
1 cup garlic cloves
1/2 cup olive oil
2 cups chopped onions
1/2 cup butter
salt and pepper
1/4 cup basil
4 tablespoons thyme
8 cups stock
2 cups heavy cream
8 ounces brie, chopped
1/4 cup crème fraiche or sour cream
1/4 cup toasted pine nuts
2 tablespoons chopped chives

Split eggplant, stuff with garlic cloves, brush with olive oil, salt and pepper, chopped basil and thyme, and roast in 375 degree oven until brown, about 35 to 45 minutes.

Remove eggplant from oven. Allow to cool; remove skin.

Sauté onions in butter until translucent. Add eggplant with garlic and sauté 5 to 10 minutes. Add cream. Simmer 10 minutes. Puree in blender. Stir in Brie. Adjust seasoning. Garnish with pine nuts, crème fraiche and chopped chives

Serves 10+

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