Yield:     1 gallon

   Ingredients

4 large onions (rough chopped )

4ea.salks of celery

2 large eggplants

12 ripe plum tomatoes

1 T. of chopped garlic

1 oz olive oil

2 bay leaves

1qt. Chicken  stock

salt and pepper to taste

1 qt. cream

   Garnish

• ¼ Pound of bacon cooked till crisp
  

• 3 table spoons garlic herb croutons
  

• 2 oz crème fraiche
  

• 6 ea. scallions chopped in fine circles
  

Procedure:

- place eggplants in oven with skin on and roast at 350 degrees till soft and let cool

- slice eggplant and scrape out pulp and reserve till later, discard the skins

- sweat onions, celery and the garlic in a sauce pot with the olive oil

- sweat till the onions are translucent

- add tomatoes, roasted eggplant pulp, bay leaf and vegetable stock(or chicken stock) bring to boil and  simmer for 15 min.

- add the cream and bring back to a boil

- put in a blender and puree

- pass through fine strainer and season with salt and pepper

- ladle into bowls and sprinkle the crisp bacon, the scallions, the garlic herb croutons then drizzle the crème fraiche on top

1039 Old York Road, P.O. Box 386 Ringoes N.J. 08551

Phone   908-806-6020  Fax   908-806-6020

www.harvestmooninn.com

Harvest Moon Inn's

Roasted Eggplant and Tomato Soup