Cream Of Eggplant Soup

• 2 small eggplant, peeled, seeded, and diced
• 1 large potato, peeled and diced
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped onion
• 1/4 cup butter or margarine
• Pinch of ground thyme
• Pinch of dried whole basil
• 1 teaspoon curry powder
• 1 1/2 quarts chicken broth
• 2 cups warm whipping cream
• Salt and pepper to taste

1. Saute eggplant, potato, celery, and onion in butter in a large Dutch oven until tender. Stir in thyme, basil, and curry powder; let cool. Transfer vegetable mixture to container of an electric blender; process until smooth.
2. Return pureed mixture to Dutch oven. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer 45 minutes. Remove from heat; add warm whipping cream, stirring well. Stir in salt and pepper. Ladle into individual soup bowls; serve immediately.

eggplant, potato, celery, onion, butter, thyme, basil, curry powder, chicken broth, warm whipping cream, salt

Taken from www.myrecipes.com/recipe/cream-of-eggplant-soup (may not work)