| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | New Orleans | Soup | 8 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 3 | c | Onions; diced |
| 3 | c | Celery; diced |
| 4 | md | Eggplants; diced |
| 3 | c | Potatoes; diced |
| 1 | ts | Curry; must be level, no more! |
| 1 | pn | Thyme |
| 1 | pn | Sweet basil |
| 2 | qt | Chicken stock |
| 1 | qt | Whipping cream |
INSTRUCTIONS
In a 3 quart saucepan, saut. onions, celery, eggplants, potatoes in butter. Add seasonings and cook until potatoes are done and ingredients begin to stick to bottom of the pan. Add stock and cook down until it begins to thicken. This will take at least 45 minutes on quick simmer. Remove from fire and add cream. Serve immediately. If reheated, reheat in double boiler. Serves 8. COMMANDER'S PALACE WASHINGTON AVE & COLISEUM ST NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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