1/2 c. unsalted butter
3 onions, chopped
3 stalks of celery, chopped
1 lb. potatoes, chopped
1 sm. eggplant, peeled and diced
1/2 c. fresh basil or 1 tbsp. dry
1 tbsp. curry powder
1 1/2 qts. chicken broth
1 c. whipping cream (I use milk)
Salt and pepper to taste

Cook onions and celery in butter until soft, about 7 to 8 minutes. Add potatoes and cook 2 minutes. Add eggplant, basil and curry powder and cook 2 minutes more. Add stock or broth; heat to boil. Reduce heat and simmer until all vegetables are soft 15 to 20 minutes.

Strain solids from liquid, reserving broth. Puree solids until smooth, then add liquids. Strain, add cream and refrigerate. At serving, add salt and pepper to taste.