Creole Eggplant Soup

Recipe Ingredients

2 tablespoons	30ml	Light olive oil
1 tablespoon	15ml	Onion - chopped (large)
3 tablespoons	45ml	Celery stalks - diced (medium)
1		Garlic clove - minced
1 1/2 tablespoons	22ml	Unbleached white flour
2 tablespoons	30ml	Potatoes - peeled, and (large)
		Finely diced
1		Eggplant - (abt 1 l/2 lbs) - peeled, diced (large)
2 tablespoons	30ml	Chopped fresh parsley - (to 3)
1 tablespoon	15ml	Minced fresh basil
		= (or 1 tspn dried basil)
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Dried thyme
1 cup	237ml	Low-fat milk, rice milk, or soy milk
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a large soup pot. Add the onion, celery, and garlic and saute over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so.

Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes.

Stir in the parsley, basil, and milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve.

This recipe yields 6 servings.

Description:

"An unusual soup from an old Creole recipe. It's believed that the soup originated near New Orleans due to the abundance of the eggplant crop in the region."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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