Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Cream of Eggplant Soup 1 stick of butter 2 large onions, diced 1-2 potatoes, diced 2 cups of celery, diced 2 medium peeled eggplant, diced 1 teaspoon of curry powder 1 teaspoon of thyme 1/2 teaspoon of basil Dash garlic sauce 1 teaspoon of vegetable seasoning Salt to taste 8 cups of vegetable stock 1 1/2 cup of half and half (or milk) Parmesan cheese, sour cream or lemon slices Saute onions and celery in butter. Add diced eggplant when onions are soft. Add potatoes, unpeeled, and cook 3 minutes. Add seasonings and 3 cups of chicken stock. Simmer for about 40 minutes. Puree. This can be frozen at this point. Put in large pot, add rest of the stock. Simmer about 20 minutes. Pour in the cream, heat over low fire. Adjust seasoning. Can be served hot or cold. Garnish with lemon slices, sour cream or Parmesan cheese. Freezes well. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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