Try this Cold Curried Cream of Eggplant Soup recipe, or contribute your own.
Suggest a better descriptionSaute 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
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 462 | ||
Calories from Fat: 333 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 105.7mg | 33 % | |
Sodium 897.4mg | 31 % | |
Potassium 562.5mg | 15 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 19.2g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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