Eggplant Soup
Eggplant Soup is an impressive dinner. Made with 2 tbsp. butter, 1 tbsp. oil, 1 c. chopped onion, 3/4 c. chopped celery and 2 lb. eggplant, peeled and diced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat.
Add eggplant and potatoes and steam 15 minutes.
Stir in next 6 ingredients and bring to a boil.
Lower heat and simmer 30 minutes.
Cool for 10 minutes. PurΓ©e in blender.
Add cayenne and cream.
Serve hot or cold. Freezes well.
Yields 1 1/2 to 2-quart.
You may add green onion tops if you wish.
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