• 2 small to medium eggplants
• 1 large eggplant
• 3 tablespoons unsalted butter
• 2 medium onions, sliced
• 4 to 5 cups Chicken Stock
• ½ cup heavy cream (optional)
• Salt and freshly ground pepper

Preheat the oven to 450°F. Prick the 2 small to medium eggplants a few times with a fork. Bake, turning once, until very tender, about 1 hour. Transfer to a colander and let drain until cool enough to handle.

Meanwhile, preheat the broiler to low. Broil the large eggplant 4 to 6 inches from the heat, turning as needed, until charred on all sides and tender inside, about 20 minutes. You may also grill it on a heavy griddle over medium heat. This may take a little less time, but you need to have a very heavy griddle so that it cooks evenly and doesn’t scorch. Transfer the grilled eggplant to a colander and let cool.

Cut the cooled eggplants in half and scoop out the flesh.

Melt the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until tender and translucent. Add 4 cups chicken stock and the eggplant pulp. Heat to boiling, then reduce the heat and simmer a few minutes. Puree the soup in a blender or food processor.

Thin the soup with chicken stock to the desired consistency. If the eggplant flavor is too smoky for your palate, add the cream. Reheat and season to taste with salt and pepper. Garnish as desired.