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Roasted Eggplant Soup
http://smittenkitchen.com/blog/2010/10/roasted-eggplant-soup/
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Photo © Deb Perelman
Ingredients
categorized
original
3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved (eh, mine was medium)
6 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups chicken stock or vegetable broth
1/4 cup heavy cream (you can add more to taste, or skip this entirely)
3/4 cup (about 3 1/2 ounces) crumbled goat cheese
Ingredients
categorized
original
Produce
Eggplant (about 1 1/2 pounds), large
(
1
)
Onion, small
(
1
)
Tomatoes, medium
(
3
)
Canned Goods
Chicken stock or vegetable broth
(
4
cups
)
Cooking & Baking
Garlic cloves, large
(
6
)
Olive oil
(
2
tablespoons
)
Dairy
Goat cheese
(
3/4
cup
)
Heavy cream
(
1/4
cup
)
Other
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
81.4
Rating
1-100
83
Tweets
853
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Shares
43
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Views
497
PinterestPins
Recipe Stats
Published October 13, 2010 (2 years ago).
62 people saved this recipe.
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