Roasted eggplant soup

 
                           ROASTED EGGPLANT SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant
    2                    Red bell peppers
    2       lg           Tomatoes
    3       tb           Olive oil
    1                    Onion -- chopped
    8                    Garlic cloves -- minced
    1       t            Cumin
    1       qt           Chicken stock
      1/2   c            Heavy cream
    4       tb           Fresh basil -- thinly sliced
 
   Roast the eggplant, bell peppers, and tomatoes by
   holding them over an open flame (or broil them) so
   that they are black all over.  Remove the skins.
   Remove the seeds from the bell peppers and the
   tomatoes.  Chop the eggplant, bell peppers, and
   tomatoes.  Set them aside.
   
   In a medium large saucepan place the olive oil and
   heat it on medium high until it is hot.  Add the
   onions and saut‚ them for 3 to 4 minutes, or until
   they are tender.
   
   Add the roasted eggplant, bell peppers, and tomatoes.
   Stir the ingredients together.  Add the garlic, cumin,
   and chicken stock.  Simmer ingredients for 45 minutes.
   Add the cream and stir it in.
   
   Pour the soup into a blender and pur‚e it so that it
   is smooth.  Season the soup with the salt.  Garnish it
   with the sliced basil.
  
 
 
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