*  Exported from  MasterCook  *
                           CREAM OF EGGPLANT SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Eggplant
    2       oz           Butter
    1       md           Onion, finely diced
    2                    Stalks celery, diced
    1       t            Curry powder
    1       pn           Thyme
    1       pn           Basil
    4       c            Chicken stock
    1       c            Potato, diced
      1/2   c            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 diced 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.
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