Basil Tomato Consomme With Grilled Eggplant Croutons

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Very ripe tomatoes - chopped
1 tablespoon	15ml	Celery leaves and- parsley chopped
		Salt
		Freshly ground pepper
1		Sugar
2		Fresh basil - (about
		- 4 cups leaves)
2		Eggplant - round 1/4"
		Olive oil
1		Garlic - mashed

Recipe Instructions

Place tomatoes, parsley, celery leaves, salt and pepper in a large saucepan. Bring to a boil.

Simmer 2 minutes. Strain through a food mill into a clean saucepan. Keep warm until ready

To serve.

Mix together the olive oil and garlic. Brush the eggplant slices with this mixture, then season with salt and pepper.

Grill the eggplant under a grill or on the grill until cooked through.

Dice into 1/4 inch cubes. Rinse and dry the basil. Slice in strips.

Pour the hot soup into 4 warmed bowls,

Garnish with the basil and the eggplant.

Source:
Bobby Flay and Jack McDavid

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