Asparagus Main Course Soup Recipe
Ingredients    

• 2 tablespoons Unsalted butter
• 1 cup Finely-sliced scallions
• 4 cups Chicken broth
• 2 cups Water
• 1 pound Asparagus; trimmed, peeled, cut on the bias in 1" pieces
• 1 cup Thawed frozen petite peas
• 2 cups 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
• Freshly-ground black pepper; to taste

Directions
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.