Title: Caribbean Eggplant Curry Soup
Categories: None
Yield: 4 Servings

1 Onion; peeled and chopped
1 tb Chopped garlic
1 Smoked ham hock
2 qt Chicken stock
4 lg Eggplant; peeled and cut
-into large dice
1/4 c Curry powder
1 cn Coconut milk
1 sm Knob of fresh ginger; peeled
-and chopped
1 Stalk lemon grass; chopped
1/2 c Heavy cream
1/2 cn Coco Lopez

In a heavy bottomed pot, saute onions, garlic and ham hock until the onions
are translucent. Add all other ingredients and cook for 1/2 hour under slow
to medium heat. Puree in a food processor and strain through a fine sieve.
Season and serve hot.

CHEF DU JOUR HERB WILSON SHOW #DJ9420

Recipe by: Herb Wilson

Posted to MC-Recipe Digest V1 #815 by Holly Butman
on Sep 28, 1997