Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
4 tb Butter
3 c Onions; diced
3 c Celery; diced
4 md Eggplants; diced
3 c Potatoes; diced
1 ts Curry; must be level, no more!
1 pn Thyme
1 pn Sweet basil
2 qt Chicken stock
1 qt Whipping cream
In a 3 quart saucepan, sauté onions, celery, eggplants, potatoes in
butter. Add seasonings and cook until potatoes are done and
ingredients begin to stick to bottom of the pan. Add stock and cook
down until it begins to thicken. This will take at least 45 minutes
on quick simmer. Remove from fire and add cream. Serve immediately.
If reheated, reheat in double boiler. Serves 8.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.