17 17
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
30 minutes
1 CAN (14 OZ) CHICKEN BROTH
1 CUP COARSELY CHOPPED SWEET ONION
1 SMALL POTATO, PEELED, CUT IN 1-IN. CHUNKS
½ CUP WATER
¼ TSP EACH SALT AND PEPPER
1 BUNCH ASPARAGUS (ABOUT 1 LB), TOUGH ENDS TRIMMED, SPEARS CUT IN QUARTERS
2 SLICES FLATBREAD OR POCKETLESS PITAS
¼ CUP LITE GARLIC AND HERBS SPREADABLE CHEESE
8 SLICES (4 OZ) DELI-THIN SLICED SMOKED TURKEY
3 PLUM TOMATOES, SLICED
¼ CUP EACH THINLY SLICED SWEET ONION AND BASIL LEAVES
Heat oven to 425°F.
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 or until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
Meanwhile, make TARTS: Place flatbreads on a 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 ½ the sliced tomato, onion and basil. Cut each into 4 wedges.
Purée soup in blender until smooth. Accompany each serving with 2 tart wedges.
The soup can be made up to 3 days ahead. Reheat, or serve chilled.
CALORIES 264 TOTAL FAT 7G SATURATED FAT 2G CHOLESTEROL 20MG SODIUM 996MG
TOTAL CARBOHYDRATES 35G DIETARY FIBER 3G PROTEIN 17G
