Crème d'Aubergine


  • 2 lg onions, diced
  • 1 stick butter
  • 1 ½ cups heavy cream (or milk)
  • Salt to taste
  • Parmesan cheese for garnish
  • 2 lg potatoes, peeled and diced
  • 2 cups celery, diced
  • 2 med eggplant, peeled and diced
  • ½ tsp minced garlic
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tbs chicken boullion
  • 8 cups chicken stock


  1. In a pot, saute onions, garlic and celery in butter. Add the eggplant and potatoes and cook for about 3-5 minutes. Add curry, thyme, basil, chicken boullion and 3 cups of the chicken stock. Reduce heat and simmer for about 40 mins.
  2. Allow mix to cool slightly and puree in a blender. Transfe to a pot, and add rest of the chicken stock. Simmer for 20 minutes, gradually adding the cream (or milk), mixing well.
  3. Serve hot with your favorite bread, top with parmesan cheese for garnish.

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