A deeply satisfying bowlful

Dear SOS: I had a memorable meal at Americana, a restaurant in Del Mar. I’d absolutely love to get the recipe for the roasted eggplant and asparagus soup.

Miriam Billington

Santa Monica

Dear Miriam: Randy Gruber, of Americana, sent this recipe. This soup is worth making, though the height of asparagus and eggplant seasons are past. Roasting the eggplant makes for a rich and satisfying fall soup with a marvelous flavor.

Roasted eggplant and asparagus soup

Total time: 1 1/2 hours

Servings: 8-10

3 medium eggplants, sliced in half lengthwise (about 4 pounds)

3 cloves garlic, 1 split in half, 2 finely chopped; divided

1/4 cup olive oil, divided

Salt, pepper

4 stalks celery, 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 pesto, fresh or store-bought

1 cup shaved Parmesan (about 3 ounces)

1. Heat the oven to 400 degrees.

2. 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.

3. 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.

4. 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.

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.