| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
New Orleans |
Soup, Vegetable |
14 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 3 |
c |
Onion; diced |
| 3 |
c |
Celery; diced |
| 2 |
lg |
Eggplants; peel on and diced |
| 3 |
c |
Potatoes; diced |
| 1 |
ts |
Curry powder; or more |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
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>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”