*  Exported from  MasterCook  *
 
                            Smoky Eggplant Soup
 
 Recipe By     : Nathalee Dupree, TVFN
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dupree                           Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    eggplants
    3      tablespoons   olive oil
    2      medium        onions -- sliced
    4                    garlic cloves -- chopped
    2                    tomatoes -- chopped
    8      cups          chicken broth
    2      tablespoons   chopped fresh basil
    1      tablespoon    chopped fresh oregano
                         Salt and pepper -- to taste
    1      dash          Tabasco sauce
      1/2  cup           grated Parmesan cheese -- fresh
 
 Cut the eggplants in half and score the flesh. Brush the cut sides with 1
 tablespoon of the olive oil, place on a hot grill or under the broiler, and
 cook until browned and soft, about 10 minutes. Scoop out the flesh and
 coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy
 pot. Add the onions and garlic, and saute over medium heat until golden, 7 or
 8 minutes. Add the tomatoes and cook just until they begin to wilt and release
 their juices, about 5 minutes. Add the eggplant flesh and the chicken stock
 and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add
 the basil and oregano and cook 2 minutes more. Strain the solids from the
 liquid, reserving the hot liquid in the pot. Puree the solids in a food
 processor or blender until smooth and creamy. Return the puree to the pot and
 reheat to just below simmer. Season to taste with salt, pepper, and Tabasco
 and garnish with Parmesan cheese. Yield: 4-6 servings
 
 
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 NOTES : soup, chicken, potato