Cold Curried Eggplant Soup
1/4 cup unsalted butter
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.
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
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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