Cream Of Eggplant Soup

* Exported from MasterCook *

CREAM OF EGGPLANT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Eggplant
Salt
2 oz Butter
1 md Onion, finely diced
2 Stalks celery, diced
1 t Curry powder
1 pn Thyme
1 pn Basil
4 c Chicken stock
1 c Potato, diced
1/2 c Cream

Salt Pepper Diced tomato, for garnish Chopped chives,
for garnish

Dice the eggplant but do not peel. Sprinkle a little
salt over the eggplant and leave to stand for about 30
minutes. Put in a strainer and run a little water over
the dice, pat dry. This removes any bitter taste which
would spoil the soup.

Melt the butter in a saucepan and add the onion,
celery and eggplant. Saute', stirring occasionally
until the vegetables have slightly softened. Eggplant
absorbs butter very rapidly so you may have to add a
little more or the vegetables will stick.

Add the curry powder and fry to release the flavors.
Add thyme, basil, chicken stock and the potato. Cover
and simmer until the vegetables are quite soft, about
30 minutes.

Put the soup through a sieve or moulin and add the
cream. Taste for seasoning. Add a little diced tomato
or chopped chives for garnish and color.

This soup keeps well for several days. However, if
you intend making it beforehand and keeping it, only
add the cream when you reheat it. It thickens as it
stands, but it can be thinned with a little milk.

From "A Taste of Class" by Beverley Sutherland Smith

Posted by Steve Herrick. Courtesy of Fred Peters.



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