Curried Eggplant Soup
2 large cloves garlic
Using food processor fitted with metal blade, turn on machine and drop garlic and jalapeno pepper through feed tube to mince. Add onion and bell pepper; process until chopped.
1 jalapeno or serrano pepper
1 large onion, peeled, cut into sixths
1 large red bell pepper, seeded, cut into 1-inch pieces
3 tablespoons olive oil
4 teaspoons curry powder, or to taste
2 medium eggplants (1 1/2 pounds total), unpeeled, cut into 1 1/2-inch cubes
2 (13 3/4-ounce) cans broth
1 cup water
1/3 cup whipping cream
Heat oil in a 3-quart pan. Add garlic, peppers, onion and curry powder. Cook over medium heat, stirring occasionally, about 6 minutes, or until soft.
Process eggplant until finely chopped; add to mixture in pan. Cook 3 minutes. Add chicken broth and water; heat to boiling. Cover and cook about 20 minutes, or until vegetables are very soft. Strain solids from liquid, reserving both.
Puree solids until smooth, about 2 minutes, stopping as necessary to scrape down sides of work bowl. Stir puree into reserved cooking liquid, then press mixture through a strainer to remove seeds and skin. Stir in cream.
Soup can be served hot or cold. It will keep in the refrigerator for up to 4 days.
Yield: About 7 cups.
Note: If you don't have a food processor, mince or chop vegetables by hand. Puree mixture in a blender or food mill.
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