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| Creamy Eggplant Soup
2 medium carrots, thinly sliced
3/4 cup of chopped onion
1 garlic clove, minced
1 tablespoon of vegetable oil
1 eggplant, peeled and diced
1/4 teaspoon of salt
3/4 cup of chopped potato
1 cup of evaporated skim milk
Ground black pepper
2 cups of chicken broth |
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In a 3 quart saucepan, heat the oil and cook the carrot, onion and garlic over medium-high heat until the vegetables are tender, about 3 to 4 minutes. Add the eggplant, broth and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Add potato and cook 15 minutes more or until potato is tender. Mash the vegetables slightly. Stir in evaporated milk and warm through. Season with freshly ground black pepper. Makes 1 quart. |
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