| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Dairy | New Orleans | Soup, Vegetable | 14 | Servings |
INGREDIENTS
| 6 | T | Butter or margarine |
| 3 | c | Onion, diced |
| 3 | c | Celery, diced |
| 2 | Eggplants, peel on and diced | |
| 3 | c | Potatoes, diced |
| 1 | t | Curry powder, or more |
| 1/2 | t | Thyme |
| 1/2 | t | Sweet basil |
| 8 | c | Chicken stock |
| 4 | c | Whipping cream |
INSTRUCTIONS
Melt butter in 6-quart pot. Saute onion, celery, eggplant and potatoes. Add seasonings and cook, uncovered, over medium heat, stirring frequently, until potatoes are tender, about 10 to 15 minutes. Stir in stock and cook, uncovered, over medium heat until mixture begins to thicken, about 45 minutes. Remove from heat and add cream. Serve immediately. Makes 12 to 16 servings. (1982: Knapp ISBN 0-89535-100-5) Favorite Restaurant Recipes: 500 unforgettable dishes from the RSVP Column of Bon Appetit (1996: PATh c/o McRecipe Nov) Recipe By : Commander's Palace, New Orleans, LA, 1982 Posted to MC-Recipe Digest V1 #288 Date: Sat, 09 Nov 1996 11:11:31 -0800 From: PAThanneman <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 51.6mg
Sodium: 350.6mg
Potassium: 402.3mg
Carbohydrates: 16.6g
Fiber: 1.7g
Sugar: 4.4g
Protein: 5.3g