Eggplant Parmigana Soup

Eggplant Parmigana Soup

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.
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
Combine oil, onions and garlic and saute 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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