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Cream of Eggplant Soup
Ingredients:
1 med. eggplant
1/2 c. chopped onion
2 Tbs. butter
2 Tbs. flour
2 c. chicken broth
1 c. rich milk
2 tsp. salt
1/4 tsp. fresh ground pepper
1 med. eggplant
1/2 c. chopped onion
2 Tbs. butter
2 Tbs. flour
2 c. chicken broth
1 c. rich milk
2 tsp. salt
1/4 tsp. fresh ground pepper
Directions:
Cut eggplant into 1" cubes.(Do not peel.) Put in large kettle; cover with water. Add 1 tsp. salt and boil until tender. Drain in colander. Chop fine by hand or in a food processor. In cooking kettle melt butter. Add onion and saute over med. heat 5 to 8 minutes. Add flour; mix. Add chicken broth and stir. Turn heat low. Add chopped eggplant, salt and pepper. Add milk. Stir . If soup is too thick, add a bit more milk. Heat thoroughly but do not boil. Serve piping hot.
Makes 6 Servings
Cut eggplant into 1" cubes.(Do not peel.) Put in large kettle; cover with water. Add 1 tsp. salt and boil until tender. Drain in colander. Chop fine by hand or in a food processor. In cooking kettle melt butter. Add onion and saute over med. heat 5 to 8 minutes. Add flour; mix. Add chicken broth and stir. Turn heat low. Add chopped eggplant, salt and pepper. Add milk. Stir . If soup is too thick, add a bit more milk. Heat thoroughly but do not boil. Serve piping hot.
Makes 6 Servings
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