Luna Park Asparagus Soup Recipes

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

LUNA PARK ASPARAGUS SOUP RECIPE

Steps:

• 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.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.