3 quarts

How to Make It

Step 1

Sauté eggplant, potato, celery, and onion in butter in a large Dutch oven until tender. Stir in thyme, basil, and curry powder; let cool. Transfer vegetable mixture to container of an electric blender; process until smooth.

Step 2

Return pureed mixture to Dutch oven. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer 45 minutes. Remove from heat; add warm whipping cream, stirring well. Stir in salt and pepper. Ladle into individual soup bowls; serve immediately.

Oxmoor House Homestyle Recipes

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