Recipe by Manischewitz

Eggplant Soup with Mozzarella

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Dairy Dairy
Medium Medium
6 Servings
Allergens

Contains

- Dairy

Ingredients

Main ingredients

  • 2/3 cup heavy cream

  • 1 cup shredded mozzarella

  • kosher salt

  • ground Gefen Black Pepper, to taste

Directions

Prepare the Soup

1.

Sauté the onions and garlic in the olive oil in your soup pot over medium high heat.

2.

Season with kosher salt and pepper and cook for four to six minutes, until the onions turn soft and translucent.

3.

Add the diced eggplant to the onions, a bit more salt & pepper, and combine well using a wooden spoon. Let the eggplant cook down for about 25 minutes, stirring occasionally, until soft and browned.

4.

Slowly pour in Manischewitz Vegetable Broth.

5.

Using a wooden spoon, mix everything together, making sure to scrape up all the tasty bits at the bottom of the pan. Add the cream and let the broth cook for 10 minutes longer.

6.

To serve the soup, divide mozzarella in the bottoms of your serving bowls, then ladle in the hot soup.

Eggplant Soup with Mozzarella

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sury fogel
sury fogel
4 years ago

freezes? can you tell me if this soup will freeze well?
thank you!

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