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  Recipe Home » Soups » Cold Curried Cream Of Eggplant Soup
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  Cold Curried Cream Of Eggplant Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 258
Ingredients:
1 1/4 lb Eggplant, peeled & cut into 1/2" cubes
1/2 cup Chopped onion
1/2 Stick butter
1 tbsp Curry powder
4 cup Chicken stock
3/4 cup Heavy cream
Instructions:
Salt & white pepper

Saute onion in butter, stir in curry powder, & cook 2 minutes. Add
eggplant & stock, bring to a boil, then simmer, covered, for 45
minutes, or until eggplant is very soft. Puree in blender. Strain
puree if desired (I didn't) & add cream, salt, & white pepper to
taste. Chill at least 3 hours & serve very cold. Serves 4-6. This is
from the New Orleans Times-Picayune Cooking Contest, 1980.

///\oo/\\\ From the hearth in Sandee's Kitchen...
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