ETHNIC DAY -- American - Creole Eggplant Soup

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* Exported from MasterCook *

 

Creole Eggplant Soup

 

Recipe By : Nava Atlas's American Harvest, 48

Serving Size : 6 Preparation Time :0:00

Categories : American Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 large onion -- chopped

3 medium stalks celery -- diced

1 clove garlic -- minced

1 1/2 tablespoons unbleached white flour

2 large potatoes -- peeled finely diced

1 large eggplant (about 1 1/2 pounds) -- peeled finely diced

3 tablespoons fresh parsley -- chopped

1 tablespoon finely chopped fresh basil or 1 teaspoon -- dried

1 teaspoon curry powder

1/4 teaspoon dried thyme

1 cup whole or low-fat milk

salt and freshly ground black pepper

 

Heat the butter in a large soup pot or Dutch oven until it foams. Add the onion,

celery, and garlic and sauté over very low heat, stirring frequently, for 10

minutes. Add a small amount of water if the mixture begins to seem dry. Sprinkle

in the flour and cook, stirring, for another minute or so.

 

Place the potato and eggplant dice in the soup pot along with enough water to

cover all but about 1 inch of the vegetables, leaving them above the water line.

Bring to a boil. At this point you should be able to push all the vegetables

below the water. Stir well, then cover and simmer over low heat until the

potatoes are just tender, about 15 minutes. Add the parlsey, basil, and thyme

and simmer another 25 minutes. Stir in the milk, more or less as needed to

achieve a nice consistency, and season to taste with salt and pepper. Simmer for

another 5 to 10 minutes over very low heat.

 

 

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NOTES : From an old Creole recipe, this unusual soup is one of my favorite

discoveries. This recipe is courtesy of the famous Commander's Palace restaurant

in New Orleans which still serves it occasionally. It is believed that the soup

originated locally due to the abundance of the eggplant crop in the region.