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Cream of Eggplant Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 medium eggplant, peeled and diced
1 cup butter
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1/4 cup diced tomatoes
1 lb. small shrimp, cooked in crab boil and peeled
1 lb. andouille sausage cut into slices and julienned
1 cup flour
2 1/'2 quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
Salt and whit pepper to taste
Directions:
Directions:
In a 2 gallon stockpot, melt butter over medium-high heat. Stir in eggplant, onions, celery, bell peppers, garlic and tomatoes. Saute 5 to 10 minutes or until vegetables are wilted. Add shrimp and andouille. Cook a few minutes until shrimp begin to turn pink. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock, one ladle at a time, stirring constantly. Bring to a low boil and cook 30 minutes. Stir in cream, green onions and parsley. Cook 10 additional minutes, Season to taste with salt and white pepper.
Number Of Servings:
Number Of Servings:
12 main course servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a very rich and delicious soup. It can be served as a prelude to dinner in small portions or as a main course with salad and crusty bread.

 

 

 

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