| 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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