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Eggplant Soup with Cheese Foam
Chef Angel Palacios, La Broche-Miami, FL
Adapted by StarChefs

Yield: 6-8 servings


    Cheese Foam:
  • 1 ounce fresh mozzarella cheese, grated
  • 1 ounce Emmental cheese, grated
  • 1 ounce Gruyure cheese, grated
  • 1 ounce Brie cheese, grated
  • 2 cups heavy cream
    Eggplant Soup:
  • 1 medium-sized eggplant
  • 1 cup chicken stock
    Other ingredients:
  • 1 teaspoon tomato paste
  • 1 teaspoon olive oil
  • 1 cup water
  • Pinch of salt
  1. To prepare eggplant soup: Season whole eggplant with olive oil and salt. Place in a baking dish with 1 cup of water. Bake in a 375 degree oven for 30 minutes. Peel the eggplant and mix it with the chicken stock in a mixer until the eggplant pieces have dissolved. Pour mixture through a sieve into a saucepan. Place the saucepan in another dish filled with hot water to keep warm.
  2. To prepare cheese foam: Put heavy cream in a saucepan and bring to a boil. Remove from heat, add cheeses and whisk. Set mixture aside and let it cool for 30 minutes. Pour mixture through a sieve and into a funnel.
  3. To plate: Dilute tomato paste in a small mixing bowl with a teaspoon of olive oil on top. Pour soup into a shot glass-sized serving dish (preferably glass), filling half way. Then fill the rest of the glass with cheese foam. Lastly, add teaspoon of tomato paste mixture.