Luna Park Asparagus Soup

Recipe Ingredients

1/2		Onion - chopped
1		Baking potato - peeled, chopped (large)
1 tablespoon	15ml	Butter or oil
2 1/2 lbs	1135g / 40oz	Asparagus - diagonally cut
		Water - as needed
1		Spinach - (abt 1 lb) - stemmed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	To 1 tablespoon vinegar - (optional)
3 tablespoons	45ml	Chopped Italian parsley - for garnish
		Fried Asparagus
3		Asparagus spears
2 tablespoons	30ml	Flour
1		Egg - beaten
1/4 cup	36g / 1.3oz	Italian bread crumbs
		Oil - for frying

Recipe Instructions

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.

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. 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.

For the Fried Asparagus: 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.

This recipe yields 6 servings.

Each serving, with Fried Asparagus: 361 calories; 210 mg sodium; 62 mg cholesterol; 23 grams fat; 17 grams carbohydrates; 24 grams protein; 1.81 grams fiber.

Source:
The Los Angeles Times, 04-26-2000

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