Eggplant soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Breasts Skinned And Boned -- cut in 1/2\" strips |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | White Pepper -- ground |
| ¼ | teaspoon | Celery Seed |
| 2 | tablespoons | Margarine, Reduced-Calorie |
| 1 | pounds | Eggplant -- peeled and chopped |
| 1 | small | Onion -- quartered |
| 1 | medium | Tomato, Peeled, Seeded & Chopped |
| 4 | cups | Water |
| 1 | tablespoon | Red Bell Pepper -- finely chopped |
| 1 | tablespoon | Green Bell Pepper -- finely chopped |
Directions
Spray the inside of a medium skillet with nonstick vegetable cooking spray and place over high heat. Add the chicken and sprinkle with salt, white pepper and celery seed. Cook for 10 mins, or until chicken is browned; remove from the heat and set aside. Melt the margarine in a 5-qt Dutch oven over high heat. Add the eggplant, onion and tomato; cook and stir for 10 mins. Stir in 1 cup of the water and cook 5 mins. longer. Pour the mixture into the container of a food processor and process till smooth, then return to the Dutch oven along with the chicken, remaining 3 cups of water, bell pepper and green onion; cook, covered, 15 mins longer. Makes 8 cups.
Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking