Curried Cream of Eggplant Soup

1. 1

   Preheat oven to 400 degrees (200 C.).

2. 2

   Note: If the eggplant is bitter, soak slices in 1 quart (950 ml) water with 1 Tbs (15 ml).

3. 3

   salt for 30 minutes.

4. 4

   Oil a baking sheet and spread the eggplant slices on it.

5. 5

   Cover with aluminum foil and bake until very tender, about 30 minutes.

6. 6

   Remove foil and let cool.

7. 7

   In a large heavy soup pot combine 5 cups (1175 ml) of the stock with the rice.

8. 8

   Bring to a boil.

9. 9

   Turn heat down to medium low and simmer, covered, until rice is tender.

10. 10

    Strain stock.

11. 11

    Transfer rice to food processor.

12. 12

    Return stock to soup pot.

13. 13

    Melt butter in 10 inch skillet over medium heat.

14. 14

    Saute onion for 3 minutes or until it starts to soften.

15. 15

    Add apple and saute 1 minute.

16. 16

    Stir in tomato, curry powder, cayenne, soy sauce, and honey.

17. 17

    Increase heat to medium high.

18. 18

    Cook stirring constantly evaporating most of the liquid.

19. 19

    Stir in remaining 1 cup (225 ml) stock, stirring constantly for 1 minute more.

20. 20

    Scrape mixture into food processor with rice.

21. 21

    Add half the eggplant to food processor and puree.

22. 22

    Stir puree into the stock.

23. 23

    Coarsely chop remaining eggplant.

24. 24

    Add to the stock.

25. 25

    Season with salt and pepper.

26. 26

    Stir in half-and-half.

27. 27

    Barely simmer, uncovered for 15 minutes.

28. 28

    Serve hot or chill deeply.

29. 29

    Garnish with red bell pepper and parsley.

* Per serving · 4 servings · Values may vary.