Chick Pea and Grilled Eggplant Soup with Wisconsin Brie

Chick Pea and Grilled Eggplant Soup with Wisconsin Brie

From: Chef Kent Rathbun, Abacus, Rathbun’s Blue Plate Kitchen and Jasper’s locations in Texas.  Yield: 16 servings.

2 cups garbanzo beans, rinsed, sorted
3 large eggplants (about 1 lb. each), cut in half
½ cup olive oil, divided
8 oz. shallots, peeled, chopped
4 oz. garlic cloves, peeled, chopped
2 cups yellow onions, peeled, chopped
2 stalks celery, chopped
2 qt. chicken stock

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