Roasted Eggplant And Asparagus Soup

Recipe Ingredients

3		Eggplants - (4-lbs) - halved lengthwise (medium)
1		Garlic clove - split in half
2		Garlic cloves - finely chopped
1/4 cup	59ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Celery stalks - finely chopped
1		Red onion - finely chopped
2		Leeks - thinly sliced
3		Shallots - finely chopped
1 cup	237ml	White wine
12 cups	2844ml	Vegetable stock
2 lbs	908g / 32oz	Medium asparagus - coarsely chopped
1/4 cup	59ml	Fresh or store-bought pesto
1 cup	237ml	Shaved Parmesan - (3 oz)

Recipe Instructions

Heat the oven to 400 degrees.

Rub the eggplant halves with the cut clove of garlic, 2 tablespoons of the olive oil, and salt and pepper to taste. Place in a baking dish and roast until the eggplant halves are browned and have softened, about 20 minutes.

Meanwhile, cook the celery, onion, leeks, shallots and chopped garlic in a heavy pot with the remaining 2 tablespoons of olive oil over medium heat until translucent, 15 to 20 minutes. Add the white wine and cook until all the liquid has evaporated, about 10 minutes. Add the vegetable stock and continue to simmer.

Peel the eggplant and add the flesh to the pot. Add the asparagus and simmer until the asparagus is very tender, about 15 minutes. Add the pesto sauce. Puree the soup in batches in a blender until smooth. Season with salt and pepper. Garnish each serving with the shaved Parmesan.

This recipe yields 8 to 10 servings.

Each of 10 servings: 265 calories; 1,061 mg. sodium; 10 mg. cholesterol; 12 grams fat; 3 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 5.89 grams fiber.

Source:
The Los Angeles Times, 11-13-2002

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