From: Chef Kent Rathbun, Abacus, Rathbun’s Blue Plate Kitchen and Jasper’s locations in Texas. Yield: 16 servings. 2 cups garbanzo beans, rinsed, sorted 3 large eggplants (about 1 lb. each), cut in half ½ cup olive oil, divided 8 oz. shallots, peeled, chopped 4 oz. garlic cloves, peeled, chopped 2 cups yellow onions, peeled, chopped 2 stalks celery, chopped 2 qt. chicken stock 2 cups heavy cream 8 oz. Wisconsin Brie, rind removed and cubed ½ cup ...
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