Cold Curried Cream of Eggplant Soup

Cold Curried Cream of Eggplant Soup Ingredients

1 1/4 lb Eggplant, peeled & cut into	4 c Chicken stock
1/2 c Chopped onion	3/4 c Heavy cream
1/2 Stick butter	Salt & white pepper
1 tb Curry powder

Instructions for Cold Curried Cream of Eggplant Soup

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 didnt) & 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 Sandees Kitchen... Posted to recipelu-digest Volume 01 Number 378 by P&S Gruenwald on Dec 17, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Chicken Stock	Cream	Curry
Eggplant	Onion	White Pepper

Soups Chicken Cream Butter Onion Lunch

for flavor and categorization

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