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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Eggplant Soup with

Sausage and Kale

Amount Measure Ingredient/Prep Method
6 tablespoons olive oil
4-5 cups cubed eggplant {1 large}
1 1/2 cups chopped onions
1/2 cup chopped fennel
1 tablespoon minced garlic
2 teaspoons crushed fennel seed
4 bay leaves
1 pound sweet Italian sausage {no casing}
5 cups chicken stock {more if soup is too thick}
2 14.5 ounce cans diced tomatoes
2 cups kale, stemmed and chopped
1 tablespoon fresh chopped basil
2 teaspoon fresh chopped thyme
1 teaspoon salt {more if needed}
1/2 teaspoon pepper

Heat a large stockpot over medium-high heat add 4
tablespoons of olive oil and the eggplant, stirring occasionally,
for 4-5 minutes until just tender. Transfer the eggplant to a bowl.
In the same pot, add the remaining 2 tablespoons of olive
oil, onions, fennel, garlic, fennel seed, bay leaves, basil and
thyme. Cook over medium-high heat for 4-5 minutes, stirring
fre-quently.
Add the sausage and sauté 5-6 minutes, breaking up the meat
into small pieces.
Add diced tomatoes, the eggplant, kale and chicken broth.

Bring to a boil. Lower the heat to medium-low, cover the pot
with the lid and simmer for 10-15 minutes. If the soup is too
thick, add more stock. Add fresh chopped herbs. Season with
salt and pepper to taste. Remove the bay leaves before serving.

Garnish with fresh grated Parmigiana and serve with good
crusty Italian bread!!

Makes about 3 quarts. Enjoy!

40 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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