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.