Asparagus Soup With Turkey and Tomato Tarts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The soup can be made up to 3 days ahead. Reheat, or serve chilled. - From Woman's Day, June 20 2006. Ingredients:
1 (14 ounce) can chicken broth |
1 cup coarsely chopped sweet onion |
1 small potato, peeled and cut into 1-inch chunks |
1/2 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bunch asparagus, about 1 lb, tough ends trimmed and spears cut in half |
2 slices flat bread or 2 slices pocketless pitas |
1/4 cup light spreadable cheese with garlic and herbs |
8 slices dei-thin sliced smoked turkey |
3 plum tomatoes, sliced |
1/4 cup sweet onion, thinly sliced |
1/4 cup basil leaves |
Directions:
1. Heat oven to 425*. Have a baking sheet ready.
2. For the soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer for 10 minutes, or until the potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside for 10 minutes to cool slightly.
3. For the tarts: Place flat breads on the baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 tbsp cheese spread. Top each with 4 slices of turkey, folded to fit, and 1/2 the sliced tomato, onion and basil. Cut each into 4 wedges.
4. Puree soup in a blender until smooth. Accompany each serving with 2 tart wedges.
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