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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Got this off the net and it's so good..It can be made vegetarian by using vegetable stock Ingredients:
1 medium-large eggplant, unpeeled and cut into 1 inch cubes |
1 medium onion, cut into 1/2-inch slices |
1 whole jalapeno pepper, chopped (if hot is desired, leave in ribs and seeds) |
1 large red bell pepper, halved, seeds and stem removed |
olive oil |
mixture of 1/4 tbls. of each, garlic salt, basil, oregano, thyme and cayenne pepper. |
4 cups hot chicken stock |
4 cups hot whipping cream |
1 1/2 sticks butter, melted |
3/4 cup flour |
sour cream to garnish |
Directions:
1. Preheat oven to 425
2. Put eggplant, onion and peppers on baking sheet with olive oil
3. Sprinkle with half of spice mixture
4. Turn over after 10 minutes and repeat with oil and spice mixture
5. (This can be done on the grill too)
6. Put into food processor and process until finely blended
7. In a large saucepan, add vegetable mixture to stock and cream
8. Cook over medium heat until heated through, about 5 minutes
9. In skillet, melt butter
10. Add flour tand stir to make roux
11. Add gradually to soup until desired consistency
12. Serve with dollop of sour cream
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