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Cream of Eggplant Soup
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Submitted by:
Jimmy |
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This is a great soup with eggplant, onion, garlic, potatoes and celery mixed with stock and cream |
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INGREDIENTS:
- 1 stick(s) , Butter
- 2 large , Onions Diced
- 2 medium , Potatoes Diced
- 2 cup(s) , Celery Diced
- 2 medium , Eggplant Peeled and Diced
- 1 teaspoon(s) , Curry Powder
- 1 teaspoon(s) , Thyme
- 1/2 teaspoon(s) , Basil
- 1 large , Garlic Clove Chopped
- 1 teaspoon(s) , Vegetable Seasoning
- 0 to taste , Salt
- 8 cup(s) , Chicken Stock
- 1 1/2 cup(s) , Half and Half
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| Instructions: |
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Saute onions and celery in butter. Add diced eggplant when onions are soft. Add potatoes, unpeeled, and cook 3 minutes. Add seasonings and 3 cups of chicken stock. Simmer for about 40 minutes. Puree. Put in large pot, add rest of the stock. Simmer about 20 minutes. Pour in the cream, heat over low fire. Adjust seasoning. Can be served hot or cold. |
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