Eggplant Soup (version III)

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4 tablespoons butter
3 cups onions, diced
3 cups celery, diced
4 medium eggplants, diced
3 cups potatoes, diced
1 level tablespoon curry
1 pinch thyme
1 pinch sweet basil
2 quarts broth
1 quart whipping cream

In a 3 quart saucepan, sauté‚ onions, celery, eggplants, potatoes in butter. Add seasonings and cook until potatoes are done and ingredients begin to stick to bottom of the pan. Add broth and cook down until it begins to thicken. This will take at least 45 minutes on quick simmer. Remove from fire and add cream. Serve immediately. If reheated, reheat in double boiler.

Serves 8.



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