Asparagus Soup With Turkey and Tomato Tarts

"The soup can be made up to 3 days ahead. Reheat, or serve chilled." - From Woman's Day, June 20 2006.

• Ready In: 30 mins
• Serves: 4

Ingredients

• SOUP

• 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

• TARTS

• 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.