Recipe for Asparagus Main Course Soup

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	Unsalted butter
1 cup	Finely-sliced scallions
4 cup	Chicken broth
2 cup	Water
1 lb	Asparagus trimmed, peeled,
	cut on the bias in 1" pieces
1 cup	Thawed frozen petite peas
2 cup	Half-inch diced firm tofu
	(or use cubed boneless chicken)
1 cup	Chiffonade of lettuce leaves
	(such as Boston or Romaine lettuce)
1/2 cup	Tarragon leaves - (loosely packed)
	Salt to taste

Instructions:

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.

This recipe yields 4 servings.

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