Asparagus Main Course Soup Recipe
Servings: 4
Ingredients
- 2 Tbsp. Unsalted butter
- 1 c. Finely-sliced scallions
- 4 c. Chicken broth
- 2 c. Water
- 1 lb Asparagus trimmed, peeled, cut on the bias in 1" pcs
- 1 c. Thawed frzn petite peas
- 2 c. Half-inch diced hard tofu (or possibly use cubed boneless chicken)
- 1 c. Chiffonade of lettuce leaves (such as Boston or possibly Romaine lettuce)
- 1/2 c. Tarragon leaves - (loosely packed) Salt to taste Freshly-grnd black pepper to taste
Directions
- In a saucepan heat the butter. Add in the scallions, cover and simmer for 3 min or possibly till soft. Add in the broth and water and bring to a boil. Add in the asparagus and simmer 5 min or possibly till just tender. Add in the peas and simmer 1 minute to heat through. Add in the tofu or possibly chicken, lettuce leaves and tarragon and simmer another couple of min or possibly just till the romaine lettuce is wilted. Season well to taste with salt and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 56 | 57% |
| Total Fat 6.37g | 8% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 387mg | 16% |
| Potassium 487mg | 14% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.69g | 1% |
| Protein 5.01g | 8% |
