Cream of eggplant soup
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Cream of eggplant soup
  Eggplant    Vegetables    Soups    Creams  
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24077. Report a problem with this recipe.
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      Title: Cream of eggplant soup
 Categories: Soups, Vegetables
      Yield: 6 servings
      1 lb Eggplant
      2 oz Butter
      1 md Onion, finely diced
      2    Stalks celery, diced
      1 ts Curry powder
      1 pn Thyme
      1 pn Basil
      4 c  Chicken stock
      1 c  Potato, diced
    1/2 c  Cream
  Salt Pepper Diced tomato, for garnish Chopped chives, for garnish
  Dice the eggplant but do not peel.  Sprinkle a little salt over the
  eggplant and leave to stand for about 30 minutes.  Put in a strainer
  and run a little water over the dice, pat dry.  This removes any
  bitter taste which would spoil the soup.
  Melt the butter in a saucepan and add the onion, celery and eggplant.
  Saute', stirring occasionally until the vegetables have slightly
  softened. Eggplant absorbs butter very rapidly so you may have to add
  a little more or the vegetables will stick.
  Add the curry powder and fry to release the flavors.  Add thyme,
  basil, chicken stock and the potato.  Cover and simmer until the
  vegetables are quite soft, about 30 minutes.
  Put the soup through a sieve or moulin and add the cream.  Taste for
  seasoning.  Add a little diced tomato or chopped chives for garnish
  and color.
  This soup keeps well for several days.  However, if you intend making
  it beforehand and keeping it, only add the cream when you reheat it.
  It thickens as it stands, but it can be thinned with a little milk.

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Recipe ID 24077 (Apr 03, 2005)

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