Recipe courtesy of Michele Urvater
Asparagus Main Course Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 22
- Sodium
- 1593
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
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
- In a saucepan heat the butter. Add the scallions, cover and simmer for 3 minutes or until soft. Add the broth and water and bring to a boil. Add the asparagus and simmer 5 minutes or until just tender. Add the peas and simmer 1 minute to heat through. Add the tofu or chicken, lettuce leaves and tarragon and simmer another couple of minutes or just until the romaine lettuce is wilted. Season well to taste with salt and pepper.