Cold curried cream of eggplant soup
Eggplant Soups Creams
Last updated 6/12/2012 1:00:49 AM. Recipe ID 24049. Report a problem with this recipe.
Title: Cold curried cream of eggplant soup
Yield: 4 servings
1 1/4 lb Eggplant, peeled & cut into
1/2 c Chopped onion
1/2 Stick butter
1 tb Curry powder
4 c Chicken stock
3/4 c Heavy cream
Salt & white pepper
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...
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