Curried Eggplant Soup Recipe
Curried Eggplant Soup blends well with all moods. The savory can be served both hot or cold. Little lashes of curry powder with sautéed onions & garlic can make Curried Eggplant Soup a unique recipe. Thickened with cream and the scattered oregano gives the ultimate pleasure for your meal. Planning for a weekend get together? I am sure your guests will be highly delighted by your selection of food.
Ingredients
1 cup cubed unpeeled eggplant
1 tablespoon olive oil
1/4 cup minced green onions and tops
1/2 teaspoon minced garlic
1 tablespoon butter
4 teaspoons unbleached flour
1 to 2 teaspoons curry powder
2 cups milk
1 sprig rosemary
2 sprigs oregano
1/2 cup heavy cream
Salt and black pepper to taste
Directions
Saute eggplant in oil until golden.
In saucepan, saute onions and garlic in butter until onions are soft.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add milk.
Cook and stir until thickened, then add rosemary, oregano and egg plant.
Simmer 15 minutes.
Force through sieve, discarding eggplant peel and herb stems.
Heat, add cream and reheat; do not boil.
Adjust seasonings with salt and pepper.
In saucepan, saute onions and garlic in butter until onions are soft.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add milk.
Cook and stir until thickened, then add rosemary, oregano and egg plant.
Simmer 15 minutes.
Force through sieve, discarding eggplant peel and herb stems.
Heat, add cream and reheat; do not boil.
Adjust seasonings with salt and pepper.
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