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Appetizers, Soups, Vegetarian

Luna Park asparagus soup

Luna Park asparagus soup
Robert Gauthier / Los Angeles Times

DEAR SOS: We dined at Luna Park restaurant in West Hollywood and would like to have the recipe for the cream of asparagus soup. It is very creamy, yet no cream is used in the soup, we were told. CILA ... Read more

Total time: 1 hour | Serves 6

Soup

  • 1/2 onion, chopped
  • 1 large baking potato, peeled and chopped
  • 1 tablespoon butter or oil
  • 2 1/2 bunches asparagus, cut diagonally in pieces, about 2 1/2 pounds
  • Water
  • 1 bunch spinach, stemmed, about 1 pound
  • Salt, pepper
  • 1 teaspoon to 1 tablespoon vinegar, optional
  • Fried asparagus, for garnish
  • 3 tablespoons chopped Italian parsley, for garnish

Step 1Saute onion and potato in butter in large saucepan over medium heat until onion is soft, 6 to 8 minutes. Add asparagus and saute until bright green in color, 3 to 4 minutes. Add enough water to reach level of 1/2- to 1 inch above asparagus. Bring to boil and simmer 20 minutes.

Step 2Transfer potato-asparagus mixture to blender and puree in batches until smooth. Divide spinach and puree in batches with potato-asparagus puree until blended and smooth.

Step 3Strain soup through sieve. Return to saucepan and bring to boil. Reduce heat and simmer 5 to 10 minutes. Add salt, pepper and vinegar to taste. Garnish with fried asparagus and parsley.

Fried asparagus

  • 3 asparagus spears
  • 2 tablespoons flour
  • 1 egg, beaten
  • 1/4 cup Italian bread crumbs
  • Oil for frying

Step 1Dredge asparagus in flour, dip in beaten egg and roll in bread crumbs. Heat enough oil to cover asparagus in skillet over medium heat. Add asparagus and fry until golden brown, 1 to 2 minutes. Remove with spatula and drain on paper towel. Cut spears on bias into thirds.


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