creole stuffed eggplant soup

How To Make creole stuffed eggplant soup

• 
  Step 1
  In a large stockpot, over medium heat melt the butter and saute the eggplant until slightly soft. Add the onions, season with a little salt and pepper, and saute until translucent; then add the celery, bell peppers, garlic and tomatoes.
• 
  Step 2
  Saute for about 5-10 minutes until the vegetables soften up. Add the rosemary and flour, and use a wire whisk to incorporate it into the vegetable mixture.
• Step 3
  Cook the roux for 3-4 minutes until you get a white roux (don't brown the flour). Then add the chicken stock, a cup or two at a time, whisking to incorporate all the roux, then add a little more stock, whisk again and repeat until you have a nice smooth sauce.
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  Step 4
  Add the rest of the chicken stock, bay leaves, and the andouille, bring to a boil stirring often, then reduce to a simmer and cook for about 30 minutes.
• Step 5
  Add the raw shrimp*, half & half, green onion, parsley, Creole seasoning to taste, then cook for 10 more minutes. Taste and add salt and pepper if needed.
• Step 6
  Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may puree it in batches in a food processor, or right in the pot with a hand blender.
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  Step 7
  *If you want to puree the soup, remove about 24 shrimp and set aside. Coarsely blend the soup so that it still has some texture to it.
• Step 8
  Serve with toasted garlic french bread and place two or three whole shrimp on the top of the soup. Sprinkle with shredded Parmesan cheese if desired.
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