| Eggplant Soup
3 peeled & diced eggplants
1 cup of oleo
2 cups of chopped onions
1 cup of chopped bell pepper
2 cups of chopped celery
1/4 cup of minced garlic
1 cup of chopped tomatoes
1 cup of flour
3 quarts of chicken stock
1 pint of cream
3/4 cup of green onions, chopped
1/2 cup of fine parsley
1 teaspoon of curry powder
Lea & Perrins
Hot sauce |
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Melt butter. Add onions, 1/4 cup parsley, celery, peppers, garlic, eggplant and tomatoes. Sauté. Add flour. Make white roux, stirring constantly. Slowly add chicken stock. Bring to a boil and cook for 30 minutes. Add cream, green onions, remaining 1/4 cup parsley and curry. Cook 10 minutes. Season to taste. |
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