Eggplant Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. oil
1 c. chopped onion
3/4 c. chopped celery
2 lb. eggplant, peeled and diced
2 c. peeled, thinly sliced potatoes
pinch of cayenne
1 1/4 tsp. curry powder
1/2 tsp. thyme
1/8 tsp. basil
1 tsp. salt
freshly ground black pepper
6 to 7 c. chicken stock or other stock
2 c. heavy cream

Preparation

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