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Ingredients
- 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
- 1Â 1/2 ounce Goat cheese
- 16 ounce Chicken stock
- 1 quart Heavy cream
- 3 ounce Softened whole butter
- 2 Tbsp. Granulated sugar
Directions
- Place slices of eggplant on roasting pan brushed with extra virgin olive oil and seasoned with salt and pepper. Roast in 350 degrees oven for 6 min. Dice and saute/fry in medium saucepan. Caramelize eggplant in extra virgin olive oil and sugar over high heat. Add in onions, garlic, fresh thyme, rosemary, oregano, and chicken stock. Simmer for 10 min - add in heavy cream, whole butter and goat cheese - continue simmering for approximately 10 more min. While still warm, ladle into blender, puree and strain through fine strainer. Season with salt and pepper, then serve. Garnish with goat cheese croutons.
- Garnish: French bread cut in bias, spread soft goat cheese over top.
- Bake in oven at 350 degrees for two min. Place on top of soup with sprig of thyme.
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2666g | |
| Calories 3421 | |
| Calories from Fat 2782 | 81% |
| Total Fat 316.35g | 395% |
| Saturated Fat 169.2g | 677% |
| Trans Fat 0.0g | |
| Cholesterol 860mg | 287% |
| Sodium 1582mg | 66% |
| Potassium 4262mg | 122% |
| Total Carbs 137.29g | 37% |
| Dietary Fiber 54.5g | 182% |
| Sugars 63.64g | 42% |
| Protein 39.35g | 63% |
