| Recipes with similar ingredients: | ||
Creamed Dried Beef | ||
|
Sour Cream Raisin Pie with Merangue | ||
|
Sour Cream Corn Bread | ||
|
Sour Cream Cookies | ||
|
Baked Eggplant with Mushrooms | ||
Email
Print
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
This recipe has not been rated or commented on