Moroccan Eggplant Soup With Zaatar Croutons

Ingredients

• The Croutons:
• 8 slices of day-old baguette, cut on the diagonal about 1/4-inch thick
• Extra virgin olive oil
• Za'atar (see Note)
• The Soup:
• 2 large globe eggplants, 1 1/4-1 1/2 pounds each, sliced 1/2-inch thick
• 1/4 cup extra virgin olive oil + oil for brushing eggplant
• 3 medium leeks, white and pale green parts only, thinly sliced
• 5 garlic cloves, thinly sliced
• 1 tablespoon chopped fresh thyme, preferably lemon thyme
• Approximately 1 1/2 quarts chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground white pepper
• 1/4 cup creme fraiche
• 1/2 teaspoon sumac

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Recipe Notes 

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