Roasted Eggplant And Asparagus Soup Recipe

Ingredients

• 3 medium eggplants - (4-lbs) halved lengthwise
• 1 garlic clove split in half
• 2 garlic cloves finely chopped
• 1/4 cup 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 white wine
• 12 cups vegetable stock
• 2 pounds medium asparagus coarsely chopped
• 1/4 cup fresh or store-bought pesto
• 1 cup shaved Parmesan - (3 oz)