Recipe for Curried Eggplant Bisque from the Soups section.
Curried Eggplant Bisque1 onion
2 teaspoons grated fresh ginger
4 teaspoons curry powder
2 tomatoes, chopped
1 eggplant, peeled and cut into 1-inch pieces
2 cups chicken bouillon
1/4 cup chutney
Chives (to sprinkle on top) Saut? onion. Add onion and remaining ingredients, except chives, into a large saucepan and cook for 20 minutes. Pur?e in blender. Serve either hot or cold. Sprinkle with chives.
We hope you enjoy your freshly made Curried Eggplant Bisque. This recipe came from Soups's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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