Curried Eggplant Soup
|Diced eggplant||1 Cup (16 tbs) (Unpeeled)|
|Olive oil||1 Tablespoon|
|Minced green onions with top||1⁄4 Cup (4 tbs)|
|Minced garlic||1⁄2 Teaspoon|
|Unbleached flour||4 Teaspoon|
|Curry powder||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
Saute eggplant in oil until golden.
In saucepan, saute onions and garlic in butter until onions are soft.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add milk.
Cook and stir until thickened, then add rosemary, oregano and egg plant.
Simmer 15 minutes.
Force through sieve, discarding eggplant peel and herb stems.
Heat, add cream and reheat; do not boil.
Adjust seasonings with salt and pepper.