Cold Curried Cream Of Eggplant Soup

Servings: 4
Ingredients:

1 1/4 lb Eggplant, peeled and cut into
-1/2' cubes
1/2 c  Chopped onion
1/2    Stick butter
1 tb Curry powder
4 c  Chicken stock
3/4 c  Heavy cream

Salt and white pepper

Saute onion in butter, stir in curry powder, and cook 2 minutes. Add eggplant
and 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)
and add cream, salt, and white pepper to taste. Chill at least 3 hours and serve
very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking
Contest, 1980.

///\oo/\\\ From the hearth in Sandee’s Kitchen…