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Cream of Eggplant Soup
6 tb Butter or margarine
3 c Onion; diced
3 c Celery; diced
2 lg Eggplants; peel on and diced
3 c Potatoes; diced
1 ts Curry powder; or more
1/2 ts Thyme
1/2 ts Sweet basil
8 c Chicken stock
4 c Whipping cream
Melt butter in 6-quart pot. Saute onion, celery, eggplant and
potatoes. Add seasonings and cook, uncovered, over medium heat,
stirring frequently, until potatoes are tender, about 10 to 15
Stir in stock and cook, uncovered, over medium heat until mixture
begins to thicken, about 45 minutes. Remove from heat and add cream.
Serve immediately. Makes 12 to 16 servings.
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