Caribbean eggplant curry soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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