Creole Eggplant Soup

(3 votes)

2 tablespoons butter
1 large onion, chopped
3 medium stalks celery, diced
1 clove garlic, minced
1 1/2 tablespoons unbleached white flour
2 large potatoes, peeled finely diced
1 large eggplant (about 1 1/2 pounds), peeled finely diced
3 tablespoons fresh parsley, chopped
1 tablespoon finely chopped fresh basil or 1 teaspoon, dried
1 teaspoon curry powder
1/4 teaspoon dried thyme
1 cup whole or low-fat milk
salt and freshly ground black pepper

Heat the butter in a large soup pot or Dutch oven until it foams. Add the onion, celery, and garlic and sauté over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if the mixture begins to seem dry. Sprinkle in the flour and cook, stirring, for another minute or so.

Place the potato and eggplant dice in the soup pot along with enough water to cover all but about 1 inch of the vegetables, leaving them above the water line. Bring to a boil. At this point you should be able to push all the vegetables below the water. Stir well, then cover and simmer over low heat until the potatoes are just tender, about 15 minutes. Add the parsley, basil, and thyme and simmer another 25 minutes. Stir in the milk, more or less as needed to achieve a nice consistency, and season to taste with salt and pepper. Simmer for another 5 to 10 minutes over very low heat.


This soup is wonderful. It is one of my all-time favorites.
Melanie, Location not stated.

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