Cream of Eggplant Soup Recipe
(SERVES 4 TO 6)

2 tbsp/ 30 mL
1
1
3 tbsp/ 45 mL
1
1/2 tsp/ 2 mL
4 cups/ 1L
1/2 cup/ 125 mL

butter
onion, finely chopped
zucchini, diced
flour
medium eggplant, peeled and diced
sugar
light chicken stock, heated
sour cream
paprika
salt and pepper

Method:

1. Melt butter in saucepan over medium heat. Add onion and zucchini; cover and cook 5 minutes over low heat.

2. Mix in flour; continue cooking 3 minutes over low heat.

3. Add eggplant, sugar and chicken stock. Sprinkle in paprika, mix and bring to boil. Cook 45 minutes over low heat.

4. Force soup through sieve into bowl. Season and stir in sour cream.

Note: Do not reheat soup after sour cream has been added.

1 SERVING:     122 CALORIES     10g CARBOHYDRATE     2g PROTEIN     8g FAT     1.4g FIBER

 

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