Cream of Eggplant Soup from the Commander's Palace New Orleans Cookbook
Updated: Mar 21
This soup was one of Ms Ella Brennan's favorites. The key is to completely peel the eggplant at least 1/4-inch from the skin or it will be bitter. Hope you enjoy.
4 tablespoons (1/2 stick) unsalted Butter
1 1/2 cups minced Onions
1/12 cups minced Celery
1 1/2 cups finely diced Potatoes
2 large Eggplants, peeled deeply and finely diced
1 teaspoon Curry Powder
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1 quart Chicken Stock
2 cups Heavy Cream
Melt butter in a 6 to 8-quart saucepan and sauté onions, celery, potatoes, and eggplants until soft, about 25 minutes. Add curry powder, thyme and basil. Cook until ingredients begin to stick to bottom of pan. Add chicken stock and cook until soup begins to thicken, about 30 to 45 minutes. Remove from heat, add cream, and season with alt if needed. Serve Immediately.
Good Cooking, Good Eating and Good Living!!!