Name: Cold Curried Cream of Eggplant Soup
Ingredients: 1 1/4 lb Eggplant, peeled & cut into 1/2 cub; 1/2 c Chopped onion; 1/2 Stick butter; 1 tb Curry powder; 4 c Chicken stock; 3/4 c Heavy cream; Salt & white pepper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	New Orleans	Soups	4	Servings

INGREDIENTS

1 1/4	lb	Eggplant, peeled & cut into 1/2 cub
1/2	c	Chopped onion
1/2		Stick butter
1	tb	Curry powder
4	c	Chicken stock
3/4	c	Heavy cream
		Salt & white pepper

INSTRUCTIONS

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^&bsol;&bsol; From the hearth in Sandee's Kitchen...
Posted to recipelu-digest Volume 01 Number 378 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 17, 1997

A Message from our Provider:

“Sin: it seemed like a good idea at the time”