Cold Curried Cream of Eggplant Soup
1 large eggplant, peeled and cut into 1/2-inch cubes
1. Sauté onion in butter, stir in curry powder, and cook 2 minutes.
1/2 cup chopped onion
1/2 stick butter
1 tablespoon curry powder
4 cups stock
3/4 cup heavy cream
salt and white pepper
2. Add eggplant and stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft.
3. Puree in blender.
4. Strain puree if desired and add cream, salt, and white pepper to taste.
5. Chill at least 3 hours and serve very cold.
6. Serves 4
Good recipe! I made some modifications: cut the butter in half, it was a lot of fat! Also used some left over broth made with leek and anise root, and a spoonful of miso paste instead of salt. The eggplant I also put in salt water to decrease the natural sour eggplant taste.(then drained and rinsed). Added the cream and pureed it and its very good! Also added garlic minced with the onion. I will serve this chilled, with fresh homemade whole wheat pita bread. Thank you!
J.E, saint louis missouri
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