4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled and diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
Combine all ingredients in a large pot over high heat.
Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
Because of the extreme reduction, I found that the salt in the chicken stock was enough for the recipe. However, if you use a stock that isn’t so salty, you may find you need to add extra salt to the soup.