Cold Curried Cream Of Eggplant Soup

Course : Eggplant
Serves: 4
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1 1/4 pounds eggplant peeled and cut into 1/2 cube
1/2 cup chopped onion
1/2 stick butter
1 tablespoon curry powder
4 cups chicken stock
3/4 cup heavy cream
1 teaspoon salt and white pepper

Preparation / Directions:

Saute onion in butter, stir in curry powder, and cook 2 minutes. Add eggplant and stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft. Puree in blender. Strain puree if desired (I didn't) and add cream, salt, and white pepper to taste. Chill at least 3 hours and serve very col

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