Recipe - Cold Curried Cream Of Eggplant Soup

1 One fourth pound Eggplant, peeled & cut into
One half cub
One half cup Chopped onion
One half Stick butter
1 tablespoon Curry powder
4 cup Chicken stock
Three fourths cup Heavy cream
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 46. This is from the New Orleans TimesPicayune Cooking
Contest, 1980.

///\oo/\\\ From the hearth in Sandee's Kitchen...
Posted to recipeludigest Volume 01 Number 378 by P&S Gruenwald
sitm@ne.infi.net on Dec 17, 1997