Cold Curried Cream Of Eggplant Soup Recipe

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0 votes | 553 views
Servings: 4


Cost per serving $1.38 view details


  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


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Nutrition Facts

Amount Per Serving %DV
Serving Size 430g
Recipe makes 4 servings
Calories 182  
Calories from Fat 107 59%
Total Fat 12.19g 15%
Saturated Fat 7.41g 30%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 538mg 22%
Potassium 516mg 15%
Total Carbs 15.36g 4%
Dietary Fiber 5.7g 19%
Sugars 3.52g 2%
Protein 4.45g 7%
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