Browse Recipes
 Eggplant Parmigana Soup
     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
Eggplant Parmigana Soup
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.
Phoeboe Snow Cookbook. Note this does make 34 servings, I am sure many of you will want to cut that in half.
 Categories:  Appetizer, Skillet, Soup, Soups, Vegetables, soup, soups, stove top
 Estimated Serving:  34
 Estimated preparation time:  15 min.
 Language:  English
 Shared by:  Jilly    2010/01/19
Ver sitio en español View site in english Ver site em português
Copyright © 2008 - 2011 by Software Andina, All Rights Reserved.