Cold curried cream of eggplant soup

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Eggplant, peeled & cut into 1/2\" cubes
½ cup Chopped onion
½ Stick butter
1 tablespoon Curry powder
4 cups Chicken stock
¾ cup Heavy cream

Directions

Salt & white pepper

Saute onion in butter, stir in curry powder, & cook 2 minutes. Add eggplant & stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft. Puree in blender. Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste. Chill at least 3 hours & serve very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking Contest, 1980.

///\\oo/\\\\\\ From the hearth in Sandee's Kitchen...

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