| Cream of Eggplant Soup
1 stick of butter
2 large onions, diced
1-2 potatoes, diced
2 cups of celery, diced
2 medium peeled eggplant, diced
1 teaspoon of curry powder
1 teaspoon of thyme
1/2 teaspoon of basil
Dash garlic sauce
1 teaspoon of vegetable seasoning
Salt to taste
8 cups of chicken stock
1 1/2 cup of half and half (or milk)
Parmesan cheese, sour cream or lemon slices |
|
Sauté onions and celery in butter. Add diced eggplant when onions are soft. Add potatoes, unpeeled, and cook 3 minutes. Add seasonings and 3 cups of chicken stock. Simmer for about 40 minutes. Puree. This can be frozen at this point. Put in large pot, add rest of the stock. Simmer about 20 minutes. Pour in the cream, heat over low fire. Adjust seasoning. Can be served hot or cold. Garnish with lemon slices, sour cream or Parmesan cheese. Freezes well. |
