Chaparral Cream Of Roasted Eggplant Soup Recipe

• 2 med Eggplant, peeled and sliced lengthwise approximately 1.5"-thick
• 1 x Yellow onion, diced
• 1 Tbsp. Minced garlic
• 1 Tbsp. Minced fresh thyme, and
• 1 Tbsp. Rosemary, and
• 1 Tbsp. Oregano, combined
• 2 ounce Extra virgin olive oil
• 1 1/2 ounce Goat cheese
• 16 ounce Chicken stock
• 1 quart Heavy cream
• 3 ounce Softened whole butter
• 2 Tbsp. Granulated sugar

Directions