Recipe for Chaparral Cream of Roasted Eggplant Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 med Eggplant, peeled and sliced lengthwise approximately 1.5"-thick
1 x Yellow onion, diced
1 tbl Chopped garlic
1 tbl Chopped fresh thyme, and
1 tbl Rosemary, and
1 tbl Oregano, combined
2 oz Olive oil
1/2 oz Goat cheese
16 oz Chicken stock
1 qt Heavy cream
3 oz Softened whole butter
Instructions:
Instructions: Place slices of eggplant on roasting pan brushed with olive oil and seasoned with salt and pepper. Roast in 350 degrees oven for 6 minutes. Dice and saute in medium saucepan. Caramelize eggplant in olive oil and sugar over high heat. Add onions, garlic, fresh thyme, rosemary, oregano, and chicken stock. Simmer for 10 minutes - add heavy cream, whole butter and goat cheese - continue simmering for approximately 10 more minutes. While still hot, 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 minutes. Place on top of soup with sprig of thyme.

Notes:
This recipe is from Chef Uwe G. Rudnick and aired on January

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