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Chickpea and Grilled Eggplant Soup with Brie

Chickpea and Grilled Eggplant Soup with BrieThis Mediterranean-style chickpea and eggplant soup with Brie cheese was created by Chef Kent Rathbun.

Recipe Ingredients:

2 cups garbanzo beans, rinsed, sorted
3 large eggplants (about 1 pound each), cut in half
1/2 cup olive oil - divided use
8 ounces shallots, peeled, chopped
4 ounces garlic cloves, peeled, chopped
2 cups yellow onions, peeled, chopped
2 stalks celery, chopped
2 quarts chicken stock
2 cups heavy cream
8 ounces Wisconsin Brie cheese, rind removed and cubed
1/2 cup grated Wisconsin Parmesan cheese
2 tablespoons cracked black pepper
1 tablespoon kosher salt
1 tablespoon fresh basil, chopped

Cooking Directions:

  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 2 ounces 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 2 ounces olive oil in large soup pot. Lightly sauté shallots, garlic, onions and celery until light brown.
  4. Add garbanzo beans and eggplant; continue cooking for about 2 minutes.
  5. Add chicken stock; simmer for 20 minutes.
  6. Add cream, Brie and Parmesan cheese; cook 2 minutes.
  7. Remove from heat; season with black pepper, salt and basil. Reserve some beans for garnish.
  8. Purée soup mixture in blender until smooth. Garnish with reserved beans.

Makes 16 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.