CREAM OF EGGPLANT SOUP
1 lb Eggplant diced skin on
2 oz Butter
1 md Onion diced
2 Stalks celery, diced 1
t Curry powder
1 pinch Thyme and basil each
4 c Chicken stock
1 cup Potato, diced
1/2 cup Cream
Salt Pepper
Diced tomato,
Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes. rinse
This removes any bitter taste which would spoil the soup. Melt the butter in a saucepan and add the onion, celery and eggplant
Saute slightly 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
add the cream. 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.
i'm having this african food thing this week. it helps with the diet.
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