Cold Curried Eggplant Soup

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1/4 cup unsalted butter
1 onion, chopped
1 tablespoon curry powder
1 1/4 pound eggplant, peeled and cubed
1 quart stock
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper, finely ground
2 tablespoon fresh parsley, finely chopped, for garnish

1. In a saucepan, melt butter over medium heat and add onion. Sauté, stirring occasionally, until soft. Add curry powder and cook over low heat for 2 minutes.

2. Add eggplant and stock and bring to boil. Reduce heat, cover, and simmer for 45 minutes, or until eggplant is soft.

3. Transfer mixture to a food processor fitted with the steel blade or to a blender, and puree.

4. Return mixture to saucepan and add half-and-half, salt, and pepper. Taste for seasoning. Let soup cool. Chill for at least 4 hours. Serve garnished with parsley.



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