Recipes

Eggplant Parmigana Soup

January 31, 2021  Online Recipe Guide Avatar
Description This recipe was generously submitted by Judy De Souter. This one came out of one of her favorite cookbooks The Phoeboe Snow Cookbook. Note this does make 34 servings, I am sure many of you will want to cut that in half.
Ingredients
At a glance
Course
Soups
Source
You\\\’ve Gotta Try This!
Makes
8
7/8 C. olive oil
6 onions, chopped
6 cloves of garlic, minced
6 eggplants, peeled and cubed into 1″ pieces
12 C. chicken broth
6 C. tomato juice
1 1/2 C. parsley, minced
1 1/2 Tbsp. thyme
salt and pepper
GARNISH: Mozzarella cheese
Methods/steps
Combine oil, onions and garlic and sauté for about 2 minutes. Add the eggplant, chicken stock, tomato juice, parsley and thyme. Bring to a boil, lower heat and simmer, covered for about 30 minutes. Serve with mozzarella cheese sprinkled over the top.

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