Caribbean eggplant cream soup with curry

Caribbean eggplant cream soup with curry – a detailed recipe cooking. Photo of the dish:Chef Herb Wilson Time: 1 hour. 20 minutes. Difficulty: Easy Servings: 6 servings as a snack capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 chopped smoked pork knuckle
• 4 peeled and diced large eggplant
• 1 can of coconut milk
• 1 peeled and chopped onion head
• 1 tbsp. l chopped garlic
• 2 l chicken broth
• 1/4 Art. curry powder
• 1 peeled and chopped small piece of fresh ginger
• 1 chopped lemon grass stalk
• 1/2 tbsp. fat cream
• 1/2 cans of Coco Lopez (coconut cream)

Recipes with similar ingredients: eggplant, pork, onion, garlic, curry, ginger root, coconut milk, cream

Recipe preparation:

1. Fry onion, garlic and pork knuckle in a thick-bottomed pan to onion transparency. Add the eggplant and all the rest ingredients, and cook for 30 minutes. over low or medium heat. Puree in a food processor and strain through a fine sieve. Add spices and serve hot.