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
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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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 