Recipe - Roasted Eggplant And Garlic Soup

1 cup Roasted garlic
One half cup Chopped assorted mild herbs
(such as basil; oregano,
parsley, etc.)
Drizzle of olive oil
Salt; to taste
Freshlyground black pepper;
to taste
2 lg Eggplants
1 tablespoon Olive oil
1 cup Minced onions
1 tablespoon Minced garlic
1 One half qt Vegetable or chicken stock
1 cup Heavy cream
Cayenne pepper; to taste

Preheat oven to 400 degrees.

In a mixing bowl, combine the garlic, herbs and a drizzle of olive oil
together. Season with salt and pepper. Mix thoroughly. Split the eggplant
in half, lengthwise and smear the garlic mixture over the top of each
eggplant half. Place the eggplant on a baking sheet and place in the oven.
Roast the eggplant for 30 minutes or until the eggplant is tender. Remove
from the oven and cool.

Using a spoon, remove the flesh of the eggplant and discard the skin. Heat
the oil in a 2quart saucepan. When the oil is hot, add the onions. Saute
for 2 minutes. Add the roasted eggplant and garlic and continue to saute
for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to
a simmer and cook for 10 minutes. Using a handheld blender, puree the soup
until smooth. Stir in the cream and continue to simmer for 3 minutes.
Season the soup with the salt and the cayenne.

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A66 broadcast 11221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11301997

Recipe by: Emeril Lagasse