Commander's cream of eggplant soup

Yield: 14 Servings

Measure Ingredient
6 tablespoons Butter or margarine
3 cups Onion; diced
3 cups Celery; diced
2 larges Eggplants; peel on and diced
3 cups Potatoes; diced
1 teaspoon Curry powder; or more
½ teaspoon Thyme
½ teaspoon Sweet basil
8 cups Chicken stock
4 cups Whipping cream

Melt butter in 6-quart pot. Saute onion, celery, eggplant and potatoes. Add seasonings and cook, uncovered, over medium heat, stirring frequently, until potatoes are tender, about 10 to 15 minutes.

Stir in stock and cook, uncovered, over medium heat until mixture begins to thicken, about 45 minutes. Remove from heat and add cream. Serve immediately. Makes 12 to 16 servings.

(1982: Knapp ISBN 0-89535-100-5) Favorite Restaurant Recipes: 500 unforgettable dishes from the RSVP Column of Bon Appetit (1996: PATh c/o McRecipe Nov)

Recipe By : Commander's Palace, New Orleans, LA, 1982 Posted to MC-Recipe Digest V1 #288 Date: Sat, 09 Nov 1996 11:11:31 -0800 From: PAThanneman <phannema@...>

Similar recipes