Eggplant Soup

Name: Eggplant Soup
Ingredients: 2 Tbsp. butter; 1 Tbsp. oil; 1 c. chopped onion; 3/4 c. chopped celery; 2 lb. eggplant, peeled and diced; 2 c. peeled, thinly sliced potatoes; pinch of cayenne; 1 1/4 tsp. curry powder; 1/2 tsp. thyme; 1/8 tsp. basil; 1 tsp. salt; freshly ground black pepper; 6 to 7 c. chicken stock or other stock; 2 c. heavy cream

14 ingredients

9 steps

Ingredients

2 Tbsp. butter
1 Tbsp. oil
1 c. chopped onion
3/4 c. chopped celery
2 lb. eggplant, peeled and diced
2 c. peeled, thinly sliced potatoes
pinch of cayenne
1 1/4 tsp. curry powder
1/2 tsp. thyme
1/8 tsp. basil
1 tsp. salt
freshly ground black pepper
6 to 7 c. chicken stock or other stock
2 c. heavy cream

Directions

1

Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat.
2

Add eggplant and potatoes and steam 15 minutes.
3

Stir in next 6 ingredients and bring to a boil.
4

Lower heat and simmer 30 minutes.
5

Cool for 10 minutes. Puree in blender.
6

Add cayenne and cream.
7

Serve hot or cold. Freezes well.
8

Yields 1 1/2 to 2-quart.
9

You may add green onion tops if you wish.