Eggplant Soup

Ingredients

• 2 Tbsp butter
• 1 Tbsp oil
• 1 c chopped onion
• 34 c chopped celery
• 2 lb eggplant peeled and diced
• 2 c peeled thinly sliced potatoes
• pinch of cayenne
• 1 14 tsp curry powder
• 12 tsp thyme
• 18 tsp basil
• 1 tsp salt
• freshly ground black pepper
• 6 to 7 c chicken stock or other stock
• 2 c heavy cream

Directions

1. Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat
2. Add eggplant and potatoes and steam 15 minutes
3. Stir in next 6 ingredients and bring to a boil
4. Lower heat and simmer 30 minutes
5. Cool for 10 minutes Puree in blender
6. Add cayenne and cream
7. Serve hot or cold Freezes well
8. Yields 1 12 to 2-quart
9. You may add green onion tops if you wish