Silky Eggplant Soup with Baby Peas and Radishes

• 2 cups half-and-half
• One 3-ounce Parmigiano-Reggiano rind
• 6 garlic cloves, peeled
• 2 large eggplants (about 1 1/2 pounds each), halved lengthwise
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 cup frozen baby peas, thawed
• Salt
• 2 large radishes, thinly sliced
• 2 tablespoons chopped preserved lemon peel

1. In a large saucepan, combine the half-and-half with the Parmigiano-Reggiano rind and garlic and bring to a simmer.
2. Cover and let stand off the heat for 1 hour.
3. Strain and discard the solids.
4. Return the half-and-half to the saucepan.
5. Meanwhile, preheat the oven to 450.
6. Brush the cut sides of the eggplants with the olive oil and place cut side down on a parchment paperlined baking sheet.
7. Bake for about 45 minutes, or until tender.
8. Scoop the eggplant flesh into a blender and puree until smooth.
9. Strain the puree through a fine sieve into the saucepan with the cream.
10. Stir in the lemon juice and peas and season with salt.
11. Heat until warmed through, about 5 minutes.
12. Ladle the soup into cups, top with the radishes and preserved lemon peel and serve.

rind, garlic, eggplants, extravirgin olive oil, freshly squeezed lemon juice, frozen baby peas, salt, radishes

Taken from www.foodandwine.com/recipes/silky-eggplant-soup-baby-peas-and-radishes (may not work)