This is a print preview of "Cold Curried Cream Of Eggplant Soup" recipe.

Cold Curried Cream Of Eggplant Soup Recipe
by Global Cookbook

Cold Curried Cream Of Eggplant Soup
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  Servings: 4

Ingredients

  • 1 1/4 lb Eggplant, peeled & cut into 1/2 cub
  • 1/2 c. Minced onion
  • 1/2 stk butter
  • 1 Tbsp. Curry pwdr
  • 4 c. Chicken stock
  • 3/4 c. Heavy cream Salt & white pepper

Directions

  1. Saute/fry onion in butter, stir in curry pwdr, & cook 2 min. Add in eggplant & stock, bring to a boil, then simmer, covered, for 45 min, or possibly till eggplant is very soft. Puree in blender. Strain puree if you like (I didn't)
  2. & add in cream, salt, & white pepper to taste. Refrigerateat least 3 hrs & serve very cool.
  3. Serves 4-6. This is from the New Orleans Times-Picayune Cooking