I love the smoky, toasty flavor of this soup. Most people agree that it is the key to its popularity, but occasionally there is someone who says that the soup tastes burnt. Then we try to explain that we did it on purpose. If you find the smokiness too intense, add some cream to the soup or roast all the eggplants in the oven and don’t put any under the broiler.
Meanwhile, preheat the broiler to low. Broil the large eggplant
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
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.
© 1998 Joyce Goldstein. All rights reserved.