| 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 | T | 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/ 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
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Nutrition (calculated from recipe ingredients)
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Calories: 492
Calories From Fat: 378
Total Fat: 42.9g
Cholesterol: 129.3mg
Sodium: 367.7mg
Potassium: 670.4mg
Carbohydrates: 20.9g
Fiber: 5.1g
Sugar: 9.8g
Protein: 9g