Cold Curried Cream Of Eggplant Soup
Serves:
Ingredients:
1 1/4
lb
Eggplant, peeled & cut into
-1/2" cubes
1/2
c
Chopped onion
1/2
Stick butter
1
tb
Curry powder
4
c
Chicken stock
3/4
c
Heavy cream
Method:
Salt & white pepper Saute onion in butter, stir in curry powder, & cook 2 minutes.
Add eggplant & stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft.
Puree in blender.
Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste.
Chill at least 3 hours & serve very cold.
Serves 4-6.
This is from the New Orleans Times-Picayune Cooking Contest, 1980.