Cold curried cream of eggplant soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Eggplant, peeled & cut into 1/2\" cubes |
| ½ | cup | Chopped onion |
| ½ | Stick butter | |
| 1 | tablespoon | Curry powder |
| 4 | cups | Chicken stock |
| ¾ | cup | Heavy cream |
Directions
Salt & white pepper
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 didn't) & 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 Sandee's Kitchen...