Chickpea and Grilled Eggplant Soup with Brie

Chickpea and Grilled Eggplant Soup with Brie

prep time

minutes
cook time

minute
servings
16

Ingredients















Cooking Instructions

1

Soak garbanzo beans in water overnight; drain. Place beans and 4 cups water in large pot. Bring to boil and simmer for 1 1/2 hours, until beans are tender. Drain; set aside.


2

Rub eggplant halves with 1/4 cup olive oil; place on wood grill. Grill eggplant slowly until eggplant starts to soften. Remove from grill and cool. Remove skin and set eggplant aside.


3

Heat remaining olive oil in large soup pot. Lightly sauté shallots, garlic, onions and celery until light brown. Add garbanzo beans and eggplant; continue cooking for about 2 minutes. Add chicken stock; simmer for 20 minutes. Add cream, brie and parmesan; cook 2 minutes.


4

Remove from heat; season with black pepper, salt and basil. Reserve some beans for garnish. Purée soup mixture in blender until smooth. Strain through a chinois.


Ingredients















Cooking Instructions

1

Soak garbanzo beans in water overnight; drain. Place beans and 4 cups water in large pot. Bring to boil and simmer for 1 1/2 hours, until beans are tender. Drain; set aside.


2

Rub eggplant halves with 1/4 cup olive oil; place on wood grill. Grill eggplant slowly until eggplant starts to soften. Remove from grill and cool. Remove skin and set eggplant aside.


3

Heat remaining olive oil in large soup pot. Lightly sauté shallots, garlic, onions and celery until light brown. Add garbanzo beans and eggplant; continue cooking for about 2 minutes. Add chicken stock; simmer for 20 minutes. Add cream, brie and parmesan; cook 2 minutes.


4

Remove from heat; season with black pepper, salt and basil. Reserve some beans for garnish. Purée soup mixture in blender until smooth. Strain through a chinois.


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