I recently heard about Abundant Harvest through work. Wow, I am so excited to subscribe. Have you tried them before?
Here’s a soup I made this past week with a recipe published in their newsletter. I left out the cream, so it turned out more gazpacho-ish to me… but still so good!
Sorry about the low res pic but here’s what it looks like:
3 tomatoes, halved
1 eggplant, halved
1 small onion, halved
6 cloves of garlic
2 tbsp olive oil
salt and pepper
1 tbsp chopped thyme
4 cups of chicken broth
1 cup of cream
3 1/2 ounces crumbled cheese of choice
Prevent oven to 400 degrees
Places tomatoes, eggplant, onion, and garlic on baking sheet and brush with oil. Roast until tender and slightly golden. About 45 minutes.
Scoop out eggplant and discard skin. Place eggplant, tomatoes, onion and garlic in a large pan with thyme and chicken broth. Bring to a boil and then reduce heat and simmer until onion is very tender, 35-40 mins. Puree in a food processor or blender. Return to low heat and stir in cream.
Bring to simmer. Season with salt and pepper. Mmm, enjoy!