- 1 large eggplant
- 2 tablespoons olive oil
- 3 scallions
- 4 cloves garlic, minced
- 4 cups chicken stock
- 1 tablespoon dry sherry
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/8 teaspoon cayenne pepper
- 2/3 cup heavy cream
- 1/2 cup Romano cheese, grated
- Preheat oven to 375 degrees F.
- Piece the skin of the eggplant in 6 to 10 places with a knife. This will prevent the eggplant from exploding. Place on a roasting pan. Place in a 375 degrees F oven and roast for 30 minutes. Allow to cool. Once the eggplant is cool enough to handle, peel off and discard the skin. Chop the flesh and set aside.
- Mince the scallions, keeping the white and green parts separate (the green part will be used as a garnish). Heat the oil in a soup pot over medium-high heat; add the onion and garlic. Cook for 1 minute. Add the chicken stock, sherry, thyme, oregano, rosemary and cayenne pepper. Bring to a boil for 15 minutes. Remove from heat.
- Add the eggplant. Puree the soup by using a food processor or blender (in batches) or use a hand held blender. Reheat to just under a boil, add the cream and stir well. Taste test and add salt & pepper as desired.