• Cream of Eggplant Soup


    6 Tbsp. butter
    3 cups onion, diced
    3 cups celery, diced
    2 large eggplants, diced
    3 cups potatoes, diced
    1 tsp. curry powder
    ½ tsp. thyme
    ½ tsp. basil
    8 cups vegetable broth
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    4 cups whipping cream


    1.Melt butter in a large pot. Sauté onion, celery, eggplant, and potatoes until tender.

    2.Add curry, thyme, and basil. Cook uncovered over medium heat, stirring frequently, until potatoes are tender, 10-15 minutes.

    3.Stir in broth, add 7 Chili Blend Hot Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.

    4.Remove from heat, add cream.