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| RECIPE FOR COLD CURRIED CREAM OF EGGPLANT SOUP |
Title: Cold Curried Cream Of Eggplant Soup
Serves: 4
Ingredients:
| 1.25 | lb | Eggplant, peeled & cut into | | | -1/2" cubes | | 0.50 | c | Chopped onion | | 0.50 | | Stick butter | | 1.00 | tb | Curry powder | | 4.00 | c | Chicken stock | | 0.75 | c | Heavy cream |
Instructions:
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 didn't) & 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.
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