Title: Cold Curried Cream of Eggplant Soup
Categories: Soup
Yield: 4 Servings

1 1/4	lb	Eggplant, peeled & 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 & white pepper

Saute onion in butter, stir in curry powder, & cook 2 minutes. Add eggplant & 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) & add cream, salt, & white pepper to taste. Chill at least 3 hours & 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...

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