Asparagus Main Course Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	237ml	Finely-sliced scallions
4 cups	948ml	Chicken broth
2 cups	474ml	Water
1 lb	454g / 16oz	Asparagus - trimmed, peeled, Cut on the bias in 1" pieces
1 cup	237ml	Thawed frozen petite peas
2 cups	292g / 10oz	Half-inch diced firm tofu (or use cubed boneless chicken)
1 cup	40g / 1.4oz	Chiffonade of lettuce leaves (such as Boston or Romaine lettuce)
1/2 cup	20g / 0.7oz	Tarragon leaves - (loosely packed)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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