Cream Of Eggplant Soup

Directions

1. 1

   1 lb Eggplant Salt 2 oz Butter 1 md Onion, finely diced 2 Stalks celery, diced 1 t Curry powder 1 pn Thyme 1 pn Basil 4 c Chicken stock 1 c

2. 2

   Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes

3. 3

   Put in a strainer and run a little water over the dice, pat dry

4. 4

   This removes any bitter taste which would spoil the soup

5. 5

   Melt the butter in a saucepan and add the onion, celery and eggplant

6. 6

   Saute', stirring occasionally until the vegetables have slightly softened

7. 7

   Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick

8. 8

   Add the curry powder and fry to release the flavors