Garlic & Eggplant Soup
|Eggplant||1 1⁄2 Pound, peeled (1 Large Size)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), peeled|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cut eggplant crosswise into 3/4-inch-thick slices.
Place slices in a single layer on a large baking sheet; brush liberally with oil.
Broil 4 inches below heat, turning once, until eggplant is soft and browned on both sides 10 to 15 minutes.
Meanwhile, cook garlic in a small, uncoated frying pan over medium heat, turning as needed, until richly browned all over about 10 minutes.
Cut eggplant into chunks.
In a blender or food processor, whirl eggplant, garlic, and cream until pureed.
Add broth and whirl until smooth.
Transfer soup to a 3- to 4-quart pan and stir over medium heat just until hot.
Season to taste with salt and pepper.
Ladle soup into bowls and sprinkle parsley over each portion.
Makes 4 servings.