Title: Caribbean Eggplant Curry Soup
Categories: None
Yield: 4 Servings

1		Onion; peeled and chopped
1	tb	Chopped garlic
1		Smoked ham hock
2	qt	Chicken stock
4	lg	Eggplant; peeled and cut into
	lg	Dice
1/4	c	Curry powder
1	cn	Coconut milk
1	sm	Knob of fresh ginger; peeled and chopped
1		Stalk lemon grass; chopped
1/2	c	Heavy cream
1/2	cn	Coco lopez

In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Herb Wilson

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