Receta Luna Park Asparagus Soup
Raciónes: 6
Ingredientes
- 1/2 x onion minced
- 1 lrg baking potato peeled, minced
- 1 Tbsp. butter or possibly oil
- 2 1/2 lb asparagus diagonally cut Water as needed
- 1 bn spinach - (abt 1 lb) stemmed Salt to taste Freshly-grnd black pepper to taste
- 1 tsp to 1 Tbsp. vinegar (optional)
- 3 Tbsp. minced Italian parsley for garnish
- 3 x asparagus spears
- 2 Tbsp. flour
- 1 x egg beaten
- 1/4 c. Italian bread crumbs Oil for frying
Direcciones
- Saute/fry onion and potato in butter in large saucepan over medium heat till onion is soft, 6 to 8 min. Add in asparagus and saute/fry till bright green in color, 3 to 4 min. Add in sufficient water to reach level of 1/2- to 1-inch above asparagus. Bring to boil and simmer 20 min.
- Transfer potato-asparagus mix to blender and puree in batches till smooth. Divide spinach and puree in batches with potato-asparagus puree till blended and smooth. Strain soup through sieve.
- Return to saucepan and bring to boil. Reduce heat and simmer 5 - 10 min. Add in 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 sufficient oil to cover asparagus in skillet over medium heat. Add in asparagus and fry till golden, 1 to 2 min. Remove with spatula and drain on paper towel. Cut spears on bias into thirds.
- This recipe yields 6 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 213g | |
Recipe makes 6 servings | |
Calories 107 | |
Calories from Fat 27 | 25% |
Total Fat 3.02g | 4% |
Saturated Fat 1.53g | 6% |
Trans Fat 0.0g | |
Cholesterol 36mg | 12% |
Sodium 62mg | 3% |
Potassium 668mg | 19% |
Total Carbs 16.52g | 4% |
Dietary Fiber 4.4g | 15% |
Sugars 2.92g | 2% |
Protein 5.75g | 9% |