Heat oven to 425°F. Have a baking sheet ready.
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 until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
Meanwhile, make Tarts: Place flat breads on 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 1⁄2 the sliced tomato, onion and basil. Cut each into 4 wedges.
Purée soup in blender until smooth. Accompany each serving with 2 wedges tart.
The soup can be made up to 3 days ahead. Reheat, or serve chilled.
calories 264 fat 7g saturated fat 2g cholesterol 20mg sodium 996mg carbohydrate 35g fiber 3g
This recipe has been added to the following public cookbooks:
billys notable cooking
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