Caribbean eggplant curry soup

Yield: 4 Servings

Measure Ingredient
1 Onion; peeled and chopped
1 tablespoon Chopped garlic
1 Smoked ham hock
2 quarts Chicken stock
4 larges Eggplant; peeled and cut into large dice
¼ cup Curry powder
1 can Coconut milk
1 small Knob of fresh ginger; peeled and chopped
1 Stalk lemon grass; chopped
½ cup Heavy cream
½ can Coco Lopez

In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for ½ hour under slow to medium heat. Puree in a food processor and strain through a fine sieve.

Season and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420 Recipe by: Herb Wilson

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997

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