Creole Eggplant Soup

In a large stock pot, melt the butter and saute the eggplant until slightly soft.

Add the onions, season with a little salt and pepper, and saute until translucent.

Add the celery, bell peppers, garlic and tomatoes. Saute for about 5-10 minutes until the vegetables soften up. Add the curry and rosemary.

Add the flour for a roux, and use a wire whisk to incorporate it into the vegetable mixture. Cook the roux for 2-3 minutes until you get a white roux (don't brown the flour).

Then add one or two ladlesful of the stock, whisking to incorporate all the roux.

Add the rest of the stock and the soyrizo, bring to a boil, then reduce to a simmer and cook for about 30 minutes.

Add the heavy cream, green onions, parsley, Creole seasoning to taste, and cook for 10 more minutes. Check for salt and pepper.

Leave the soup chunky like it is for a rustic effect; for a more elegant soup, you may purée it in batches in a food processor, or right in the pot with a hand blender.