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Luna Park asparagus soup

Time1 hour
YieldsServes 6
Luna Park asparagus soup
(Robert Gauthier / Los Angeles Times)
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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 LESHEM

West Hills

DEAR CILA: True. The recipe uses a potato as the thickener and raw spinach for color. Both are healthful and tasty additions. The fried asparagus garnish is decorative but optional.

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Soup

1

Saute 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.

2

Transfer 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.

3

Strain 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

1

Dredge 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.