Asparagus Soup with Turkey, Tahini, And Tomato Tarts

This asparagus soup with turkey, tahini, and tomato tarts dish its delectable earthiness is parlayed into a sumptuously light soup, made with chicken broth, chopped sweet onion and potato, and purée until smooth.

Have This!

• 1 can chicken broth
• 2 tsp. tahini
• 1 c. coarsely chopped sweet onion
• 1 small potato
• 1/2 c. water
• 1/4 tsp. each salt and pepper
• 1 bunch asparagus
• Tarts

Do This!

• Heat oven to 425°F. Have a baking sheet ready.
• 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 until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
• Serve with tarts.