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Cold Curried Cream Of Eggplant Soup
Ingredients
- 1 1/4 lb Eggplant, peeled & cut into 1/2 cub
- 1/2 c. Minced onion
- 1/2 stk butter
- 1 Tbsp. Curry pwdr
- 4 c. Chicken stock
- 3/4 c. Heavy cream Salt & white pepper
Directions
- Saute/fry onion in butter, stir in curry pwdr, & cook 2 min. Add in eggplant & stock, bring to a boil, then simmer, covered, for 45 min, or possibly till eggplant is very soft. Puree in blender. Strain puree if you like (I didn't)
- & add in cream, salt, & white pepper to taste. Refrigerateat least 3 hrs & serve very cool.
- Serves 4-6. This is from the New Orleans Times-Picayune Cooking
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