Recipe - Caribbean Eggplant Curry Soup

1 Onion; peeled and chopped
1 tablespoon Chopped garlic
1 Smoked ham hock
2 qt Chicken stock
4 lg Eggplant; peeled and cut
into large dice
One fourth cup Curry powder
1 cn Coconut milk
1 small Knob of fresh ginger; peeled
and chopped
1 Stalk lemon grass; chopped
One half cup Heavy cream
One half cn Coco Lopez

In a heavy bottomed pot, saute onions, garlic and ham hock until the onions
are translucent. Add all other ingredients and cook for One half hour under slow
to medium heat. Puree in a food processor and strain through a fine sieve.
Season and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420

Recipe by: Herb Wilson

Posted to MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997