Eggplant Soup

This soup is good served with fresh or buffalo cheese or with fresh squeezed lemon. I prefer lemon juice.

Ingredients

2-3 Tbsp olive oil

2 onions

2 garlic cloves

1.2 kg eggplants

1.2 L stock

150 ml light cream

parsley

salt and pepper

Directions

Heat the oil and add the onions and garlic. Cook for 4-5 minutes or until soft.

Add the eggplants and 2 cups of stock and cook for about 25 minutes, stirring occasionally, until soft and brown.

Pour the rest of the stock and cook for another 5 minutes.

Leave the soup th cool slightly and puree in a food processor.

Return to the clean pan. Add the cream, parsley and season to taste. Add some more stock if too thick.

Serve warm in heated bowls.