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
 * 1 ½ quarts heavy cream
 * 4 avocados, cut into pieces
 * 10 cilantro sprigs
 * 1 Cup whipping cream
 * 1 Cup mascarpone Cheese
 * salt and pepper to taste

Directions

 * 1) Garnishes:
 * 2) Avocado slices, seeded and diced tomato, sesame seeds, cilantro sprigs, crumbled queso blanco Cheese
 * 3) Rub Eggplants with oil.
 * 4) Puncture and stud with garlic cloves.
 * 5) Grill Eggplants until cooked on all sides.
 * 6) Split in half and scrape out seeds.
 * 7) Reserve flesh and discard skin.
 * 8) In a large saucepan, heat sesame oil and butter.
 * 9) Add fennel, yellow peppers, leeks, Onion and ginger.
 * 10) Cook until vegetables are softened, 8 to 10 minutes.
 * 11) Chop reserved Eggplant and add it to the pan.
 * 12) Adjust seasoning.
 * 13) Add lime juice and soy sauce, stirring to loosen browned bits at the bottom of the pan.
 * 14) Add heavy cream and bring to a boil.
 * 15) Simmer 10 minutes.
 * 16) Add avocado and cilantro, and roughly puree the soup in batches.
 * 17) Whip cream and mascarpone Cheese together until stiff.
 * 18) Fold into soup. Cool.
 * 19) Adjust seasoning.
 * 20) Spoon into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro and queso blanco.