Asparagus-Leek Soup and Chicken Wraps
Serves 8Asparagus-Leek Soup 2 tbsp. unsalted butter
3 medium leeks, cleaned and chopped (white part only)
2 garlic cloves, minced
4 cans (14 ½ oz. each) chicken broth
2 bunches asparagus, trimmed and cut in 1” pieces
½ cup heavy cream (can substitute plain low-fat yogurt)
Salt and pepper to taste
Minced chives for garnish
Heat butter in large pot over medium heat. Add leeks and garlic; sauté until softened, 5-7 min. Add chicken broth and asparagus and bring to boil; reduce heat and simmer 12-15 min. With handheld immersion blender, purée until smooth. Stir in cream. Season with salt and pepper; garnish with minced chives.
Chicken Wraps with Roasted Tomato and Goat CheeseServes 83 large plum tomatoes, sliced
2 tbsp. olive oil, divided
Salt and pepper
¾ cup (about 5 1/3 oz.) goat cheese, softened
2 tbsp. minced chervil
2 boneless, skinless chicken breasts (about ¾ lb.)
1 ½ cups shredded romaine lettuce
4 8” flour tortillas
Heat oven to 300° F. Line sheet pan with foil; place tomato slices in single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Bake until slices have shriveled slightly, about 30 min.
In a small bowl combine goat cheese and chervil. Heat remaining 1 tbsp oil in medium nonstick skillet over medium high heat. Add chicken and sauté 8-10 min., turning once. Place chicken on cutting board and let rest 5 min; cut into very thin slices.
To assemble, heat each tortilla for 10 seconds in microwave to soften, then place in a clean work surface. Spread with cheese, then top with lettuce, tomato and chicken. Roll tortillas tightly; wrap in plastic wrap and chill. When ready to serve, remove from plastic; cut diagonally into 1” pieces.
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