2 c. garbanzo beans, rinsed, sorted 3 large eggplants (about 1-lb. each), cut in half 1/2 c. (4-oz.) olive oil, divided 8-oz. shallots, peeled, chopped 4-oz. garlic cloves, peeled, chopped 2 c. yellow onions, peeled, chopped 2 stalks celery, chopped 2-qts. chicken stock 2 c. heavy cream 8-oz. Wisconsin Brie Cheese, rind removed and cubed 1/2 c. grated Wisconsin Parmesan cheese 2 Tbsp. cracked black pepper 1 Tbsp. kosher salt 1 Tbsp. fresh basil, chopped
Soak garbanzo beans in water overnight; drain. Place beans and 4 cups water in large pot. Bring to boil and simmer for 1 1/2 hours, until beans are tender. Drain; set aside. Rub eggplant halves with 2-oz. olive oil; place on wood grill. Grill eggplant slowly until eggplant starts to soften. Remove from grill and cool. Remove skin and set eggplant aside. Heat 2-oz. olive oil in large soup pot. Lightly sauté shallots, garlic, onions and celery until light brown. Add garbanzo beans and eggplant; continue cooking for about 2 minutes. Add chicken stock; simmer for 20 minutes. Add cream, Brie and Parmesan cheese; cook 2 minutes. Remove from heat; season with black pepper, salt and basil. Reserve some beans for garnish. Purée soup mixture in blender until smooth. Strain through a chinois.