Recipe for cooking curried eggplant bisque

Soups for Salads :: Chowders and Bisques

Curried Eggplant Bisque

1 onion
2 tsp. grated fresh ginger
4 tsp. curry powder
2 tomatoes, chopped
1 eggplant, peeled and cut into 1-in. pieces
2 C. chicken bouillon
1/4 C. chutney
Chives (to sprinkle on top)

Saut onion. Add onion and remaining ingredients, except chives, into a lrg. saucepan and cook for 20 min.

Pure in blender. Serve either hot or cold. Sprinkle with chives.