Free Recipe Cold Curried Cream of Eggplant Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Recipe Serves: 4
Ingredients for Cold Curried Cream of Eggplant Soup Recipe
1-1/4 lb Eggplant, peeled & cut into
1/2 c Chopped onion
1/2 Stick butter
1 tb Curry powder
4 c Chicken stock
3/4 c Heavy cream
Salt & white pepper
Cold Curried Cream of Eggplant Soup Preparation
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… Posted to recipelu-digest Volume 01 Number 378 by P&S Gruenwald <email@example.com> on Dec 17, 1997
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