COLD CURRIED CREAM OF EGGPLANT SOUP

      Title: COLD CURRIED CREAM OF EGGPLANT SOUP
  Categories: Soups
       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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