Recipe - Commanders Cream Of Eggplant Soup

6 tablespoon Butter or margarine
3 cup Onion; minced
3 cup Celery; minced
2 lg Eggplants; peel on and minced
3 cup Potatoes; minced
1 teaspoon Curry powder; or more
One half teaspoon Thyme
One half teaspoon Sweet basil
8 cup Chicken stock
4 cup Whipping cream

Melt butter in 6quart pot. Saute onion, celery, eggplant and potatoes. Add
seasonings and cook, uncovered, over medium heat, stirring frequently,
until potatoes are tender, about 10 to 15 minutes.

Stir in stock and cook, uncovered, over medium heat until mixture begins to
thicken, about 45 minutes. Remove from heat and add cream. Serve
immediately. Makes 12 to 16 servings.

(1982: Knapp ISBN 0895351005) Favorite Restaurant Recipes: 500
unforgettable dishes from the RSVP Column of Bon Appetit (1996: PATh c/o
McRecipe Nov)
Recipe By : Commander's Palace, New Orleans, LA, 1982

Posted to MCRecipe Digest V1 #288

Date: Sat, 09 Nov 1996 11:11:31 0800

From: PAThanneman phannema@wizard.ucr.edu