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Sclafani's Stuffed Eggplant Soup ingredients
Makes 20 servings1 cup (2 sticks) unsalted butter
6 cups peeled and diced eggplant
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 cup chopped red bell peppers
2 Tbsp minced fresh garlic
2 cups peeled, seeded and diced tomatoes
1 cup all-purpose flour
1 Tbsp curry powder
1 tsp finely chopped fresh rosemary
10 cups chicken stock
2 cups heavy cream
1 cup andouille, cut into julienne strips
2 cups peeled and deveined shrimp
Salt and pepper
1/4 cup chopped fresh parsley
1/4 cup sliced green onions
DirectionsIn a large heavy pot, melt the butter over Medium heat. Add the eggplant and cook, stirring occasionally, until it begins to soften.
Add the onions, celery, bell peppers and garlic; cook, stirring, for 5 minutes. Stir in the tomatoes, then the flour; cook for 2 minutes. Stir in the curry and rosemary.
Add the stock a little at a time, blending well after each addition. Bring to a boil, then reduce the heat and simmer for 20 minutes.
If you wish the soup to have a very smooth consistency, purée with a handheld immersion blender.
Add the heavy cream. Stir in the andouille and shrimp; cook just until the shrimp turn plump and opaque.
Season to taste and garnish with the parsley and green onions. Serve warm.
Recipe from Louisiana Cookin'.
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Page Last Updated 9 February 2015