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Cream Of Eggplant Soup

A home-style Cream Of Eggplant Soup made with Butter, Chicken Stock, Potato Diced, and Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 oz
• 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.