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CREAM OF EGGPLANT SOUP 2 small eggplants 4 Tbsp. butter 1 1/2 finely chopped onions 1 1/2 c. finely chopped celery 1 1/2 c. peeled and diced potatoes 1 tsp. curry powder 4 c. chicken stock 1/4 tsp. black pepper 1/4 tsp. thyme 1/4 tsp. basil 1 tsp. salt 1 1/2 c. half and half Peel and slice eggplant, soak in cold salted water to cover for 10 minutes, rinse, drain and finely dice. In large heavy saucepan melt butter and saute onion, celery, potatoes and eggplant over medium-low heat for 20 minutes, stirring often. Cover tightly and cook over low heat for 40 minutes until vegetables are tender, stirring as often as necessary to prevent sticking. Add curry, thyme, basil and salt; stir well and cook uncovered over low heat for 10 minutes. Stir in chicken stock; cover and cook on low heat for 40 minutes, stirring occasionally. Remove from heat, cool slightly. Puree in blender. Stir in half and half. Add pepper and Tabasco. If too thick, thin with milk or water. This may be made in advance and refrigerated up to 4 days. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |