Title: Cold curried cream of eggplant soup
 Categories: Soups
      Yield: 4 servings
 
  1 1/4 lb Eggplant, peeled & cut into
           -1/2" cubes
    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...