Asparagus Soup With Turkey and Tomato Tarts

Name: Asparagus Soup With Turkey and Tomato Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 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

Submitted by Billikers

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

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Ready In:: 30mins
Ingredients:: 13
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

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.