Cold Curried Cream of Eggplant Soup

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 & add cream, salt, & white pepper to taste. Chill at least 3 hours & serve very cold. Serves 4-6.

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