Stuffed Eggplant Soup
Updated: Jan 4, 2020
It’s still cold here in Arkansas. Here is a play on one of my mom’s specialities, Stuffed Eggplant.
2 sticks Butter
6 cups Eggplant, peeled and diced
2 cups Onions, chopped
1 cup Celery, chopped
1 cup Green Bell Pepper, chopped
1 cup Red Bell Pepper, chopped
2 tablespoons Garlic, minced
2 cups Tomatoes, peeled, seeded and diced
1 cup Flour
1 tablespoon Curry Powder
1 teaspoon fresh Rosemary, finely chopped
10 cups Chicken Stock
2 cups Heavy Cream
1 cup Andouille, cut into julienne strips
2 cups Small Shrimp, peeled and deveined
Salt and Pepper
1/4 cup fresh Parsley, chopped
1/4 cup Green Onions, sliced
Melt butter in a large heavy pot over medium heat. Add the eggplant and cook, stirring occasionally, until it begins to soften. Add the onions, celery, bell peppers and garlic, and cook, stirring, for 5 minutes then stir in the tomatoes. Stir in the flour, cook for 2 minutes, this stir in the curry and rosemary. Add the stock a little at a time, blending well after each addition. Bring to a boil, then reduce the heat and simmer for 20 minutes. Purée th soup, if you wish it to have a very smooth consistency, then return to the pot and add the heavy cream. Stir in the andouille and shrimp and cook just until the shrimp turn plump and opaque. Season to taste and garnish with the parsley and green onions.
Good Cooking, Good Eating and Good Living!