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Smoky Eggplant Soup

RecipeSource: Smoky Eggplant Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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 - - - - - - - - - - - - - - - - - - NOTES : soup, chicken, potato

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