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Ingredients
- 3 med eggplants - (4-lbs) halved lengthwise
- 1 x garlic clove split in half
- 2 x garlic cloves finely minced
- 1/4 c. extra virgin olive oil divided
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x celery stalks finely minced
- 1 x red onion finely minced
- 2 x leeks thinly sliced
- 3 x shallots finely minced
- 1 c. white wine
- 12 c. vegetable stock
- 2 lb medium asparagus coarsely minced
- 1/4 c. fresh or possibly store-bought pesto
- 1 c. shaved Parmesan - (3 ounce)
Directions
- Heat the oven to 400 degrees.
- Rub the eggplant halves with the cut clove of garlic, 2 Tbsp. of the extra virgin olive oil, and salt and pepper to taste. Place in a baking dish and roast till the eggplant halves are browned and have softened, about 20 min.
- Meanwhile, cook the celery, onion, leeks, shallots and minced garlic in a heavy pot with the remaining 2 Tbsp. of extra virgin olive oil over medium heat till translucent/soft, 15 to 20 min. Add in the white wine and cook till all the liquid has evaporated, about 10 min. Add in the vegetable stock and continue to simmer.
- Peel the eggplant and add in the flesh to the pot. Add in the asparagus and simmer till the asparagus is very tender, about 15 min. Add in the pesto sauce. Puree the soup in batches in a blender till smooth. Season with salt and pepper. Garnish each serving with the shaved Parmesan.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 10 servings | |
| Calories 207 | |
| Calories from Fat 86 | 42% |
| Total Fat 9.74g | 12% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1385mg | 58% |
| Potassium 675mg | 19% |
| Total Carbs 20.25g | 5% |
| Dietary Fiber 8.6g | 29% |
| Sugars 9.48g | 6% |
| Protein 8.76g | 14% |
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