A Bowl of Green

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.

Luna Park Asparagus Soup

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

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.

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.

Spiky Does It

DEAR SOS: I remember a dish from my childhood called porcupine meatballs. I believe they were made with ground beef, rice and tomato soup.

ELIZABETH JOHNSON

Santa Monica

DEAR ELIZABETH: Here’s one of many updated versions of this old favorite.

Porcupine Meatballs

Active Work Time: 10 minutes * Total Preparation Time: 1 hour

2 pounds ground beef

1 egg, beaten

1/2 cup milk

1 teaspoon paprika or chili powder

3/4 teaspoon salt

1/2 cup rice or 2/3 cup pearl barley

2 tablespoons butter or margarine

1 (1-pound) can stewed tomatoes

2 cups water

1/2 cup teriyaki sauce, optional

1 tablespoon minced onion

* Combine beef, egg, milk, paprika, salt and rice. Roll into 2-inch balls. Melt butter in skillet over low heat. Raise heat to medium, add meatballs and brown on all sides, about 8 to 10 minutes.

* Combine tomatoes, water, teriyaki sauce and onion in large saucepan. Bring to boil over medium-high heat. Drop meatballs into tomato mixture. Cover pan and simmer until sauce is thick, 40 minutes to 1 hour.

18 meatballs. Each meatball: 141 calories; 187 mg sodium; 45 mg cholesterol; 10 grams fat; 5 grams carbohydrates; 8 grams protein; 0.15 gram fiber.

*

Bowl, flatware and towel from Sur La Table stores.