Curried Cheesy Eggplant Soup

Ingredients:

• 1 cup chopped potatoes
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 4 Tbsp. butter
• 1 Tbsp. curry powder
• 1/4 tsp. cumin
• 1/4 tsp. turmeric
• dash pepper
• salt, to taste
• 1 large eggplant, peeled and cut into 1 inch cubes
• 4 cups chicken stock
• 2 cups milk
• 4 cups shredded sharp cheese

Directions:

Saute' onion and green pepper in butter. Add potatoes, carrots and celery. Add chicken stock and seasonings. Add eggplant. Cook, covered, over moderate heat until eggplant is soft. Transfer mixture to a blender or food processor; puree. Add milk and cheese to pureed soup. Garnish with chopped chutney or parsley. May be served hot or cold.

By Robin from Washington, IA

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