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
2 cups heavy cream
8 oz. Wisconsin Brie, rind removed and cubed
½ cup grated Wisconsin Parmesan
2 Tbsp. cracked black pepper
1 Tbsp. kosher salt
1 Tbsp. fresh basil, chopped
Soak garbanzo beans in water overnight; drain. Place beans and 4 cups water in large pot. Bring to boil and simmer for 1½ hours, until beans are tender. Drain; set aside.
Rub eggplant halves with 2 oz. olive oil. Place on wood grill. Grill eggplant slowly until eggplant starts to soften. Remove from grill and cool. Remove skin and set eggplant aside.
Heat 2 oz. olive oil in large soup pot. Lightly sauté shallots, garlic, onions and celery until light brown. Add garbanzo beans and eggplant. Continue cooking for about 2 minutes. Add chicken stock; simmer for 20 minutes. Add cream, brie, and Parmesan cheese and cook for 2 minutes.
Remove from heat. Season with black pepper, salt and basil. Reserve some beans for garnish. Puree soup mixture in blender until smooth. Strain through a chinois.
PHOTO: Wisconsin Milk Marketing Board
