Luna Park restaurant is in West Hollywood, California. This restaurant was known for upscale takes on comfort-food favorites. They serve a rich and creamy asparagus soup that actually doesn’t contain any cream in it. This recipe uses potato as the thickener and raw spinach for color. Fried asparagus is used at a decorative garnish.
Luna Park’s Asparagus soup recipe:
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
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.
Fried asparagus:
3 asparagus spears
2 tablespoons flour
1 egg, beaten
1/4 cup Italian bread crumbs
Oil for frying
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.
Serves 6
Source: LA Times
