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Asparagus Soup with Turkey and Tomato Tarts

  • 4servings
  • 30minutes
  • 264calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. SOUP 1 can(s) (14 oz) chicken broth

  2. 1 cup(s) coarsely chopped sweet onion

  3. 1 small potato, peeled , cut in 1-in. chunks

  4. 1/2 cup(s) water

  5. 1/4 teaspoon(s) each salt and pepper

  6. 1 bunch(es) asparagus (about 1 lb), tough ends trimmed , spears cut in quarters TARTS

  7. 2 slice(s) flat bread or pocket-less pitas

  8. 1/4 cup(s) lite garlic and herbs spreadable cheese

  9. 8 slice(s) (4 oz) deli-thin sliced smoked turkey

  10. 3 plum tomatoes , sliced

  11. 1/4 cup(s) each thinly sliced sweet onion and basil leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Have a baking sheet ready.

  2. Soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.

  3. Meanwhile, make Tarts: Place flat breads on baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 Tbsp cheese spread. Top each with 4 slices turkey, folded to fit, and 1⁄2 the sliced tomato, onion and basil. Cut each into 4 wedges.

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