Asparagus Soup With Turkey and Tomato Tarts
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
SOUP
- 396.89 g can chicken broth
- 236.59 ml coarsely chopped sweet onion
- 1 small potato, peeled and cut into 1-inch chunks
- 118.29 ml water
- 1.23 ml salt
- 1.23 ml pepper
- 1 bunch asparagus, about 1 lb, tough ends trimmed and spears cut in half
-
TARTS
- 2 slice flat bread or 2 slice pocketless pitas
- 59.14 ml light spreadable cheese with garlic and herbs
- 8 slice dei-thin sliced smoked turkey
- 3 plum tomatoes, sliced
- 59.14 ml sweet onion, thinly sliced
- 59.14 ml basil leaves
directions
- Heat oven to 425*. Have a baking sheet ready.
- 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.
- 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.
- Puree soup in a blender until smooth. Accompany each serving with 2 tart wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Billikers
Springfield, Illinois
I live with my?husband in Springfield, IL. My favorite cookbook was RecipeZaar. :)?