Aubergine Soup

1. 1

   Preheat the oven to 375F.

2. 2

   Remove the stems ffom the aubergines and cut them into 1/2-inch lengthwise slices. Brush both sides of the slices with olive oil, salt and pepper them, and place on baking sheets in a single layer.

3. 3

   Bake for 20 to 25 minutes, until lightly golden and completely tender when pierced with a fork. Using a spoon, remove the pulp from the skin.

4. 4

   Put the pulp and 2 cups of the broth into a food processor and process until smooth. (If you don't have a food processor pass the pulp through a food mill.) Pour into a saucepan, stir in the remaining broth, and gently heat until hot. Taste for salt and pepper. Add more broth for a thinner soup.

* Per serving · 4 servings · Values may vary.

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