Caribbean Eggplant Curry Soup

Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 medium Onion -- peeled and chopped
1 tablespoon garlic
1 medium smoked ham hock
2 quarts chicken stock
4 large eggplant -- peeled and cut into
1 large dice
1/4 cup curry powder
1 can coconut milk
1 small knob of fresh ginger -- peeled and chopped
1 stalk lemon grass -- chopped
1/2 cup heavy cream
1/2 can Coco Lopez coconut extract
 

Preparation:

In a heavy bottomed pot, sauté onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot. Source: CHEF DU JOUR HERB WILSON SHOW #DJ9420