Cold Curried Cream Of Eggplant Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Eggplant, peeled & cut into 1/2" cubes
1/2 cup: Chopped onion,
1/2 Stick: butter,
1 tbsp: Curry powder,
4 cup: Chicken stock,
3/4 cup: Heavy cream,
Directions:
Salt & white pepper
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 didnt) & 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 Sandees Kitchen...
Source from luhu.jp
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 didnt) & 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 Sandees Kitchen...
Source from luhu.jp
Tags
Soups