Recipe - Cream Of Eggplant Soup

1 pound Eggplant
1 Salt
2 ounce Butter
1 md Onion, finely minced
2 Stalks celery, minced
1 teaspoon Curry powder
1 pn Thyme
1 pn Basil
4 cup Chicken stock
1 cup Potato, minced
One half cup Cream
Salt
Pepper
Diced tomato, for garnish
Chopped chives, for garnish

Dice the eggplant but do not peel. Sprinkle a little salt over the
eggplant and leave to stand for about 30 minutes. Put in a strainer and
run a little water over the dice, pat dry. This removes any bitter taste
which would spoil the soup.

Melt the butter in a saucepan and add the onion, celery and eggplant.
Saute', stirring occasionally until the vegetables have slightly softened.
Eggplant absorbs butter very rapidly so you may have to add a little more
or the vegetables will stick.

Add the curry powder and fry to release the flavors. Add thyme, basil,
chicken stock and the potato. Cover and simmer until the vegetables are
quite soft, about 30 minutes.

Put the soup through a sieve or moulin and add the cream. Taste for
seasoning. Add a little minced tomato or chopped chives for garnish and
color.

This soup keeps well for several days. However, if you intend making it
beforehand and keeping it, only add the cream when you reheat it. It
thickens as it stands, but it can be thinned with a little milk.

From "A Taste of Class" by Beverley Sutherland Smith

Posted by Steve Herrick. Courtesy of Fred Peters.
Posted to recipeludigest Volume 01 Number 378 by P&S Gruenwald
sitm@ne.infi.net on Dec 17, 1997