Asparagus Main Course Soup

Name: Asparagus Main Course Soup
Ingredients: 2 tablespoons unsalted butter; 1 cup finely sliced scallions; 4 cups chicken broth; 2 cups water; 1 pound asparagus, trimmed, peeled and cut on the bias in 1 inch pieces; 1 cup thawed frozen petite peas; 2 cups diced (1/2 inch cubes) firm tofu or cubed boneless chicken; 1 cup chiffonade of lettuce leaves such as Boston or Romaine; 1/2 cup (loosely packed) tarragon leaves; Salt and freshly ground black pepper

10 ingredients

7 steps

Ingredients

2 tablespoons unsalted butter
1 cup finely sliced scallions
4 cups chicken broth
2 cups water
1 pound asparagus, trimmed, peeled and cut on the bias in 1 inch pieces
1 cup thawed frozen petite peas
2 cups diced (1/2 inch cubes) firm tofu or cubed boneless chicken
1 cup chiffonade of lettuce leaves such as Boston or Romaine
1/2 cup (loosely packed) tarragon leaves
Salt and freshly ground black pepper

Directions

1

In a saucepan heat the butter.
2

Add the scallions, cover and simmer for 3 minutes or until soft.
3

Add the broth and water and bring to a boil.
4

Add the asparagus and simmer 5 minutes or until just tender.
5

Add the peas and simmer 1 minute to heat through.
6

Add the tofu or chicken, lettuce leaves and tarragon and simmer another couple of minutes or just until the romaine lettuce is wilted.
7

Season well to taste with salt and pepper.