Cream of Eggplant Soup Recipe

Name: Cream of Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; 1 x salt; 2 ounces butter; 1 medium onions finely diced; 2 stalks celery diced; 1 teaspoon curry powder; 1 pinch thyme; 1 pinch basil; 4 cups chicken broth; 1 cup potatoes diced; 1/2 cup cream; 1 x salt and black pepper for garnish; 1 x tomatoes diced, for garnish; 1 x chives , for garnish

Servings: persons

1 pound eggplant
1 x salt
2 ounces butter
1 medium onions finely diced
2 stalks celery diced
1 teaspoon curry powder
1 pinch thyme
1 pinch basil
4 cups chicken broth
1 cup potatoes diced
1/2 cup cream
1 x salt and black pepper for garnish
1 x tomatoes diced, for garnish
1 x chives , for garnish

1
Dice the eggplant but do not peel.
2
Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes.
3
Put in a strainer and run a little water over the dice, pat dry.
4
This removes any bitter taste which would spoil the soup.
5
Melt the butter in a saucepan and add the onion, celery and eggplant.
6
Saute', stirring occasionally until the vegetables have slightly softened.
7
Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick.
8
Add the curry powder and fry to release the flavors.
9
Add thyme, basil, chicken stock and the potato.
10
Cover and simmer until the vegetables are quite soft, about 30 minutes.
11
Put the soup through a sieve or moulin and add the cream.
12
Taste for seasoning.
13
Add a little diced tomato or chopped chives for garnish and color.
14
This soup keeps well for several days.
15
However, if you intend making it beforehand and keeping it, only add the cream when you reheat it.
16
It thickens as it stands, but it can be thinned with a little milk.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound eggplant, 1 x salt, 2 ounces butter, 1 medium onions finely diced, and more.

Yes, Cream of Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Eggplant Soup

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