Roasted Eggplant and Garlic Soup
| Yield: | 4 Servings |
| Categories: | Eggplant, Soups |
| 1 | c | Roasted garlic |
| 1/2 | c | Chopped assorted mild herbs (such as basil; oregano, parsley, etc.) |
| Drizzle of olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | lg | Eggplants |
| 1 | tb | Olive oil |
| 1 | c | Minced onions |
| 1 | tb | Minced garlic |
| 1 1/2 | qt | Vegetable or chicken stock |
| 1 | c | Heavy cream |
| Cayenne pepper; to taste |
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