Cold California Avocado, Sesame and Grilled Eggplant Soup

== Ingredients ==
* 4 eggplants
* 10 cloves garlic
* ½ cup sesame oil
* ½ stick butter
* 2 fennel bulbs, diced
* 2 yellow bell peppers, diced
* 4 leeks, white part only
* 1 Spanish onion
* inch-long piece fresh ginger, peeled and diced
* ¼ cup lime juice
* ¼ cup soy sauce
* 1½ quarts heavy cream
* 4 avocados, cut into pieces
* 10 cilantro sprigs
* 1 cup light whipping cream
* 1 cup mascarpone cheese
* salt and pepper to taste
=== Garnishes ===
* avocado slices,
* seeded and diced tomato
* sesame seeds
* cilantro sprigs
* crumbled queso blanco cheese
== Directions ==
# Rub eggplants with oil.
# Puncture and stud with garlic cloves.
# Grill eggplants until cooked on all sides.
# Split in half and scrape out seeds.
# Reserve flesh and discard skin.
# In a large saucepan, heat sesame oil and butter.
# Add fennel, yellow peppers, leeks, onion and ginger.
# Cook until vegetables are softened, 8 to 10 minutes.
# Chop reserved eggplant and add it to the pan.
# Adjust seasoning.
# Add lime juice and soy sauce, stirring to loosen browned bits at the bottom of the pan.
# Add heavy cream and bring to a boil.
# Simmer 10 minutes.
# Add avocado and cilantro, and roughly puree the soup in batches.
# Whip cream and mascarpone cheese together until stiff.
# Fold into soup.
# Cool.
# Adjust seasoning.
# Spoon into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro and queso blanco.
Category:Avocado Recipes
Category:American Soups
Category:Lime Recipes
Category:Light whipping cream Recipes
Category:Queso blanco Recipes
Category:Sesame seed Recipes
Category:Heavy cream Recipes
Category:Lime juice Recipes
Category:Sesame oil Recipes
Category:Mascarpone Recipes
Category:Eggplant Recipes
Category:Yellow bell pepper Recipes
Category:Fennel Recipes
Category:Leek Recipes