Creamy Eggplant and Cumin Soup
    Makes 6 Servings

The market: 2 LARGES EGGPLANTS 4 CUPS CHICKEN STOCK 1 CUP OF HEAVY CREAM 1/2 TSP. GROUND CUMIN SALT AND PEPPER TO TASTE 2 Tsp. olive oil

Cut the eggplants by half. Season the top of each half with salt and pepper, and drizzle a little bit of olive oil on top. Display the eggplants on a rack and cook for 1 1/2 hour in a 380* oven. Until very soft. When cooked, remove the eggplant pulp with a spoon. Transfer the pulp to the Staub cocotte. With a hand mixer, puree the pulp, add the cumin powder, season salt and pepper if needed. Over medium heat, add the cream and cook for 3 more minute without boiling. Serve hot.

Bon Appetit.