CREOLE SOUP

[Guest guest]

CREOLE SOUP

 

Down in New Orleans, there has historically been an abundance of

eggplants. This soup uses them in such a unique way that for sure

you'll enjoy it.

 

2 tablespoons canola oil

1 teaspoon of powder asafoetida

3 medium stalks of celery, chopped

1-1/2 tablespoons unbleached white flour

2 large potatoes, peeled and diced

1 large eggplant, peeled and diced

3 tablespoons parsley, chopped

1 teaspoon dried basil

1 teaspoon curry powder

1/4 teaspoon dried thyme

1 cup soy milk

Salt and pepper to taste

 

In a large soup pot, heat the oil and add the asafoetida and celery. Saute

over a low heat--stirring often--for about 10 minutes.

If the mixture begins to dry, feel free to add a little bit of water.

 

Sprinkle in the flour and cook, stirring, for another minute. Add the

potato and the eggplant along with enough water to cover all but about

an inch of the vegetables.

 

Bring the mixture to a simmer. Add the thyme and mix well. Cover and

simmer for about 40 minutes.

 

Add the parsley, basil, and milk. Adjust the amount of milk so that

the soup achieves the consistency you desire.

 

Season to taste with salt and pepper.