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Cream Of Eggplant Soup

Cream Of Eggplant Soup is a soups vegetables recipe made with Eggplant Salt, Butter, Md Onion Finely Diced, Celery Diced, and T Curry Powder. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 2 oz
• 1
• 2 stalk
• 1
• 1
• 1
• 4 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Melt the butter in a saucepan and add the onion, celery and eggplant.

2. 2

   Saute', stirring occasionally until the vegetables have slightly softened.

3. 3

   Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick.

4. 4

   Add the curry powder and fry to release the flavors.

5. 5

   Add thyme, basil, chicken stock and the potato. Cover and simmer until the vegetables are quite soft, about 30 minutes.

6. 6

   Put the soup through a sieve or moulin and add the cream.

7. 7

   Taste for seasoning.

8. 8

   Add a little diced tomato or chopped chives for garnish and color.

9. 9

   From "A Taste of Class" by Beverley Sutherland Smith

10. 10

    Posted by Steve Herrick. Courtesy of Fred Peters.