LOCATION: Recipes >> Soups >> Eggplant Brie
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Eggplant Brie
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Roasted Eggplant, Garlic, and Brie Soup
3 eggplants
1 cup garlic cloves
1/2 cup olive oil
2 cup chopped onions
1/2 cup butter
salt and pepper
1/4 cup basil
3 Tbsp. thyme
8 cup chicken stock
2 cup heavy cream (or half&half)
8 oz. Brie, chopped (rind removed)
Garnishes: (optional)
1/4 cup sour cream or creme fraiche
1/4 cup toasted pine nuts
2 Tbsp. chopped chives
Split eggplants 3/4 of the way through lengthwise, stuff with peeled
garlic cloves. Brush with olive oil, salt and pepper, chopped
basil and thyme and roast in a 375 degree oven until brown, about
35-45 minutes. Remove eggplant from oven. Allow to cool, remove
skin, chop flesh. Saute onions in butter till translucent, add
eggplants and garlic, saute 5 to 10 minutes, add chicken stock,
bring to a simmer for 10 minutes. Add heavy cream (or 1/2 and 1/2
if you'd like it lighter). Heat through but don't boil or it may
curdle. Puree in blender, a small batch at a time. Stir in Brie
until melted. Adjust seasonings. Serve with garnishes on the
side.
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